Master a French classic with this cheese soufflé recipe from Michelle Jordan.
Yield: Serves 6
- 20g butter
- 20g white breadcrumbs
- 300ml full fat milk
- 40g unsalted butter
- 40g plain flour
- Pinch nutmeg
- 100g Gruyére cheese
- 2 tablespoons Parmesan
- 1/2 teaspoon salt
- 4 large egg yolks, beaten
- 5 egg whites
- Preheat the oven to 200ºC/gas mark 4. Grease six individual ramekins with butter. Coat the base and sides of each with a thin layer of breadcrumbs.
- Gently heat the milk until just simmering. Melt the butter over a low to medium heat then stir in the flour to make a smooth paste. Cook for two minutes to take away the raw flour taste.
- Next, with a whisk in one hand, gradually pour in the warm milk, whisking to incorporate. It should absorb the milk and become thick and creamy.
- Add a pinch of nutmeg followed by the cheese. Whisk again until the cheese has melted into the cheese, then add the beaten yolks in goes, whisking well each time. Season with the salt then set aside. Half fill a roasting tin, large enough to fit all of the ramekins, with boiling water.
- Whisk the egg whites with a pinch of salt until stiff but glossy. Add three large dollops to the sauce mixture and stir slowly to lighten the mixture. Add the remaining egg whites by slowly folding in using a spatula.
- Quickly spoon the mixture into ramekins and place each in the roasting tin of water. Bake in the preheated oven for 15 minutes until well risen and golden. Serve immediately.