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Gruyere Souffle
Soufflés have a reputation for being difficult to make, but in fact they are surprisingly simple once you master a few key techniques. Always ensure the egg yolks and whites are carefully separated. Even a little yolk in the mixture can interfere with the stiffening of the egg whites. Running your thumb (or a knife) around the inside of soufflé dishes helps the soufflé to rise evenly.
Ingredients
20g unsalted butter, plus 50g extra, softened (for coating dishes)
250g gruyère, grated, plus 50g extra (for coating dishes)
20g plain flour
1 cup (250ml) milk
pinch of cayenne pepper
6 whole eggs, separated, plus
4 extra egg whites
Preparation
Preheat oven to 200°C (180°C fan) and butter 8x8cm (150-200ml capacity), or 4x10cm (300ml capacity) soufflé dishes or ramekins with 50g softened butter and coat with 50g grated cheese.
Line a baking dish with folded tea towel; arrange soufflé dishes in baking dish.
Melt 20g butter in a pan, add flour and stir constantly over moderate heat for 2 minutes.
Remove from heat and stir in the milk all at once.
Return to heat and bring to a boil over moderate heat.
Cook 2 minutes, then pour into bowl.
Season with salt, pepper and cayenne.
Stir in egg yolks.
Cool slightly.
Beat egg whites with a pinch of salt until soft peaks form, then stir one third of the whites into the sauce until incorporated.
Add the remaining whites and fold in gently while adding grated cheese (don't over-mix).
Spoon into dishes and level the top with a spatula.
Run your thumb around the inside top of the dishes.
Pour enough hot water into the baking dish to come halfway up the sides of the dishes.
Bake for about 18-25 minutes, until soufflés are well-risen and firm.
Serve immediately.
Serves 8
Cooking Time Less Than 60 minutes
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