Soufflé Suissesse

4
30 minutes

Ingredients

  • 45g of unsalted butter, plus extra for greasing
  • 45g of plain flour
  • 500ml of whole milk
  • 5 egg yolks
  • 6 egg whites
  • 600ml of double cream
  • 200g of Gruyère, or Emmental, grated
  • sea salt
  • freshly ground black pepper

Method

1
Preheat an oven to 200°C/gas mark 6
2
Melt the butter in a heavy-bottomed saucepan, then whisk in the flour and cook, stirring continuously, for about 1 minute. Whisk in the milk and boil for 3 minutes, whisking all the time to prevent any lumps from forming. Beat in the yolks and remove from the heat, then season with salt and pepper. Cover the mixture with a piece of buttered baking paper to prevent a skin forming
  • 45g of unsalted butter, plus extra for greasing
  • 45g of plain flour
  • 500ml of whole milk
  • 5 egg yolks
  • sea salt
  • freshly ground black pepper
3
Whisk the egg whites with a pinch of salt until they form firm – but not stiff – peaks. Add a third of the egg whites to the yolk mixture and beat with a whisk until evenly mixed, then gently fold in the remaining egg whites
  • 6 egg whites
4
Very generously butter 4 8cm-diameter dariole or tartlet moulds and spoon the mixture into them. Place in the oven for 3 minutes, until the tops begin to turn golden
5
Meanwhile, season the double cream with a little salt, warm it gently in a saucepan and pour into a wide gratin or deep baking dish. After cooking the soufflés for 3 minutes, turn them out directly into the dish with the cream, sprinkle the grated cheese over the soufflés, then return the whole dish to the oven for 5 minutes. Serve immediately, either bringing the dish to the table or carefully lifting the soufflés onto serving dishes and spooning the cream around them
  • 600ml of double cream
  • 200g of Gruyère, or Emmental, grated