Ingredients
| 100g butter, plus extra for greasing | |
| 100g all-purpose (plain) flour | |
| 2 cups plus 1 tablespoon/500ml milk | |
| 125g grated Gruyère cheese | |
| 5 eggs, separated | |
| salt and pepper |
Bringing a well-risen soufflé to a table of admiring guests is such a cliché of culinary prowess that it has discouraged many home cooks to even give it a try. Regrettably so, because it is not difficult but, in fact, really wonderful, with a cloud-like and comforting texture. The beaten egg whites should be folded into the cheese mixture very carefully, cutting through it and lifting it with a spatula, to preserve their volume. The other trick is to plan the correct time to put it into the oven so that you can serve it straight away once it’s ready.
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Instructions
| 1. | Preheat the oven to 180°C/Gas Mark 4 and grease a soufflé dish or 6 individual ramekins right up to the top. |
| 2. | To make a very thick béchamel sauce, melt the butter in a pan over medium–low heat, stir in the flour and cook for 2–3 minutes to form a paste then gradually add the milk, a little at a time, stirring all the time to prevent lumps forming. |
| 3. | Add the cheese and stir until melted, then let cool. |
| 4. | Add the egg yolks to the cheesy sauce. |
| 5. | In a separate clean bowl, whisk the egg whites to stiff peaks and fold into the cheese mixture. |
| 6. | Season with salt and pepper, and pour into the prepared dish. |
| 7. | If using a soufflé dish, bake in the oven for 30 minutes, then turn the heat up to 220°C/Gas Mark 7 and cook for another 15 minutes. |
| 8. | If using individual ramekins, cook for 10 minutes, then turn up the heat and cook for another 5–10 minutes, or until the soufflé is golden and just set. |
| 9. | Remove from the oven and serve immediately. |
This is an extract from
Classic French Recipes
by Ginette Mathiot,
published by Phaidon,
$80. Photography
Marie-Pierre Morel.
phaidon.com