Double-baked gruyere souffle

all details

Would you like to impress guests without any stress⁄ Look no further than this recipe. There's one great advantage with a double-baked souffle - you can make the first stage in advance then just finish them off when required. I also think they taste better than the traditional style, which is just full of hot air.

Double-baked gruyere souffle
Photo: Jennifer Soo

Ingredients

  • 70g butter
  • 65g plain flour
  • 1/2 tsp nutmeg
  • 1/2 tsp cayenne pepper
  • 1 tsp sea salt
  • 380ml milk
  • 160g gruyere cheese,grated
  • 3 egg yolks
  • 4 egg whites
  • 1 1/2 cup thickened cream

Method

Pre-heat oven to 180C. Grease 6 x 200 ml metal dariole moulds or ramekins. Melt butter over low heat

Add flour, nutmeg, cayenne and salt. Cook for eight minutes, stirring regularly, until mixture starts to foam and flour is cooked. Add milk gradually, stirring to prevent lumps forming. Cook further 10 minutes, stirring. Stir through 80g cheese. Remove from heat and transfer mixture to a bowl then add egg yolks. Combine. Whisk whites to medium peaks and fold through in three batches. Pour evenly into moulds. Fill roasting tray with hot water, one-third the height of the ramekins. Bake 20 minutes.

Remove from oven and allow to cool. Souffles will shrink. The souffles can be put to one side at this stage. Remove from moulds and place upside down in six ovenproof dishes with sides. Pour cream evenly between souffles. Sprinkle with remaining cheese and bake for 20 minutes or until puffed up and golden brown. Serve immediately.

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  • Cuisine - French

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Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

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Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April

Cook discussions

Veal and pork polpetti

Good but confusing! Ended up with the onions still in a bowl - guess they should have gone in ... Read more

Commenter
MrDog
Date and time
5 April