Frans
Soufflé au Fromage
Maison Beurre Noisette
Ingredients
4 s
- 30 g unsalted butter + extra for greasing
- 30 g plain flour
- 250 ml whole milk, warmed
- 4 egg yolks
- 5 egg whites
- 100 g Gruyère, finely grated (or aged Comté)
- 30 g Parmesan, finely grated (for the moulds)
- ½ tsp dry mustard
- Pinch of cayenne, salt and white pepper
Preparation
- Preheat oven to 190°C. Butter four 250 ml ramekins generously; coat with grated Parmesan and tap out excess. Place on a baking tray.
- Make béchamel base: melt butter over medium heat, add flour and cook 1 minute. Gradually whisk in warm milk until smooth and thick. Cook 2 minutes. Remove from heat.
- Beat in egg yolks one at a time. Add Gruyère, mustard, cayenne, salt, and pepper. Stir until cheese melts.
- Whip egg whites with a pinch of salt to firm, glossy peaks. Fold one-third into the cheese base to loosen it, then gently fold in the rest in two additions - preserve the air.
- Divide among prepared ramekins, filling to just below the rim. Run your thumb around the inside edge (this creates the classic crown).
- Bake 18-22 minutes - do not open the oven door for the first 15 minutes. The soufflé should rise 3-4 cm above the rim and jiggle slightly in the centre.
- Serve immediately - it will begin to sink within 2 minutes of leaving the oven.