Twice-baked Le Gruyère AOP soufflés


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To serve

  • salad leaves, dressed in a little olive oil
Preheat an oven to 190°C/gas mark 5 and butter the inside of your ramekins well
  • 1 knob of butter, for greasing the ramekins
Place the milk, onion and nutmeg in a pan and bring to the boil, then take off the heat and set aside
  • 1 pinch of nutmeg
  • 425g of whole milk
  • 1/2 onion, peeled but kept whole
In a separate pan, melt the butter and stir in the flour and mustard powder
Remove the onion from the milk, then bring the milk back to just below boiling
Slowly pour the milk into the pan with the flour mixture (over a low heat) whilst continuously beating with a wooden spoon to avoid lumps
Remove from the heat and beat in the grated Gruyère and egg yolks, until the mixture is smooth. Season with a pinch of salt and pepper
In a clean bowl, whisk the egg whites to soft peaks, then very carefully fold into the cheese mixture, making sure you don't knock the air out
Fill the ramekins with the mixture until three-quarters full, then place them in a large roasting tin. Pour boiling water into the tin until it reaches halfway up the side of the ramekins, then place the tin in the oven for 20 minutes. Once the soufflés are well-risen, remove from the oven and allow to cool and sink
Turn the soufflés out upside-down onto a buttered baking tray. At this point you can store the soufflés in the fridge for up to 2 days, or freeze. However, be sure to bring them back to room temperature, or defrost completely before the second cooking
When you are ready to serve, preheat the oven to 200°C/gas mark 6
Sprinkle the soufflés with the extra grated Gruyère cheese, pour over the cream and bake again for about 15 minutes until the soufflés are once again well risen and light golden in colour
  • 425g of double cream
Serve the soufflés immediately with a selection of dressed salad leaves and, if desired, some of the cream sauce remaining in the pan
  • salad leaves, dressed in a little olive oil
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