20 min preparation 45 min cooking (plus standing, cooling)
Keen for the dinner party cred a soufflé confers, but scared of
falling flat on your face? The secret, writes Emma Knowles, is
butter, coarsely chopped
finely grated Gruyère
500 ml (2 cups)
Preheat oven to 180C. Melt butter in a saucepan over medium-high heat, add flour and stir continuously until sandy coloured (2-3 minutes).
Gradually add milk, beating continuously until smooth, then stir continuously until thick (2-3 minutes).
Add 80gm Gruyère, stir to combine, remove from heat and stand to cool slightly (2-3 minutes).
Stir in egg yolks until smooth and combined, season to taste.
Whisk eggwhite and a pinch of salt until firm peaks form, then fold one-third of eggwhite into cheese mixture. Fold cheese mixture through remaining eggwhite and divide among 6 buttered and floured 200ml metal dariole moulds, smoothing tops.
Place moulds in a roasting pan, pour in enough boiling water to come halfway up sides, then bake until soufflés are puffed and golden (25-30 minutes). Cool in moulds for 10 minutes, then run a small knife around sides of moulds and turn out onto a tray lined with baking paper. Cover and refrigerate until required. Soufflés will keep refrigerated for 2 days.
Transfer soufflés to heatproof bowls, pour over cream, scatter with remaining Gruyère and bake until risen and golden (20-25 minutes). Serve hot.
Note This recipe is based on Stephanie
Alexander's recipe in The Cook's Companion.