There are times when everything is just right and a recipe turned out perfectly, sometimes a little too perfectly. Six souffles went in and six came out so light and fluffy I barely had time to grab my camera before they deflate. This recipe was taken from Serge Dansereau’s French Kitchen – Classic recipes for home cook. This is a really easy recipe to follow and with extremely pleasing result, light, fluffy and depending on the cheese you want to use can be as rich as you want!
Cheese wise I would recommend using Lovedale Smokehouse’s Gruyere, made without rennet and with the most addictive smoky flavour that made me visit the fridge a couple of time to slice just a tiny slice for the last time…
- 55g butter
- 60g (1/2 cup) plain flour
- 450 ml full-cream milk, warmed
- 4 egg yolks
- 160g (11/4 cups) grated Gruyere cheese, plus extra to serve
- 2 pinches of salt
- 2 pinches of cayenne pepper
- 2 tablespoon snipped chives
- 6 egg whites
- Preheat the oven to 210 degree celcius. Grease six 200 ml ramekins
- Melt the butter in a large saucepan over low heat. Add the flour and stir for 1 – 2 minutes until well combined and smooth. Remove from heat and gradually add the warm milk, a little at a time, mixing after each addition, until all the milk is incorporated and the mixture is smooth.
- Add the egg yolks and return to medium heat. Bring to the boil and cook for 1 minute, then add the cheese, salt, cayenne pepper and chive and stir until the cheese is melted. Remove from the heat and set aside.
- Whip the egg whites until soft peak form. Fold a third of the egg whites through the cheese mixture until well combined, then gently fold through the remaining egg whites.
- Pour the mixture into the prepared ramekins so they are 3/4 full. Bake for 20 minutes, or until puffed and no longer wet in the middle. Serve immediately.