Souffle Au Fromage
Servings 4-6
Ingredients
60g butter
60g plain flour
6 eggs, separated
½ litre of milk
200g good quality gruyere cheese, grated
Nutmeg
Black Pepper
Salt
Preheat oven to 200 degrees Celsius.
Butter a large soufflé dish.
To make the roux, melt butter in a heavy bottom saucepan over low heat and add flour, stirring with a wooden spoon until the mixture foams.
Add cold milk in small amounts and stir with a wooden spoon or a whisk until the mixture is homogeneous and thickens.
Add cheese and season with salt, pepper and nutmeg to taste.
Remove pan from heat and stir in egg yolks.
In a glass bowl, beat egg whites with a pinch of salt until stiff peaks form – firm but not dry. With a large metal spoon gently add a small amount of egg white to the cheese mixture.
Pour remaining cheese mixture into egg whites and mix gently.
Pour into buttered soufflé dish and flatten top with the back of a spoon.
Bake on the centre shelf for 10 mins.
Turn oven down to 180 degrees celcius and continue to cook for another 25 to 30 minutes until well risen and golden brown.
Serve immediately.
Notes:
A large souffle dish is shown in the online video.
Recipe Courtesy of SBS Food Safari
Other websites:
http://www.lifestylefood.com.au/recipes/3348/souffle-suissesse
http://www.lifestylefood.com.au/recipes/9553/souffle-au-fromage
http://www.lifestylefood.com.au/recipes/6120/awts-cheese-souffle-masterclass
http://www.lifestylefood.com.au/recipes/9425/double-baked-cheese-souffle
http://www.lifestylefood.com.au/recipes/4150/gruyere-omelette-souffles
