Double-baked gruyere souffle

Jeremy and Jane Strode

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

Method

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  • Cuisine - french
  • Course - starter

1 review so far

  • Rating: 4 out of 5 stars

    Well, how easy were these to make?
    I was able to make them, put aside and then rebake them at dinner time. No fuss and they looked fantastic. The texture was excellent, light and delicious. Everyone was impressed and the gruyere cheese was a good choice.
    This recipe is a keeper!

    Commenter
    bookkeeper
    Location
    Adelaide
    Date and time
    April 01, 2012, 8:18PM

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MsDuffy, your statement is factually incorrect.Go to the link you provided and read what it says ... Read more

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TYoung
Date and time
Today, 02:57PM

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MsDuffy
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