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Twice-baked Gruyère soufflés with baby vegetables

Twice-baked Gruyère soufflés with baby vegetables

"Patrice Repellin cooks the most wonderful French food at Koots Salle à Manger, and his twice-baked soufflé is my favourite. May I have the recipe?"
Jordan Hooper, South Yarra, Vic

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Twice-baked Gruyère soufflés with baby vegetables

Serves 6
Cooking Time Prep time 30 mins, cook 55 mins (plus cooling)
60 gm   butter
60 gm   plain flour
350 ml   hot milk
80 gm   Gruyère, coarsely grated
20 gm   parmesan, coarsely grated
4   eggs, separated
1   egg yolk
For dusting:   white polenta
Gruyère cream
200 ml   pouring cream
30 gm   Gruyère, coarsely grated
30 gm   parmesan, coarsely grated
2   egg yolks
Baby vegetables
200 gm   baby leeks (about 1 bunch), trimmed
400 gm   Dutch carrots (about 1 bunch), trimmed, scrubbed
250 gm   baby turnips (about 1 bunch), trimmed
40 gm   butter, coarsely chopped


1 Preheat oven to 180C. Melt butter in a saucepan over medium heat, add flour and stir occasionally until sand-coloured (1-2 minutes). Add milk gradually, stirring until smooth, then whisk in cheeses, season to taste and set aside to cool slightly (10-12 minutes). Add yolks one at a time, beating after each addition. Whisk eggwhite to soft peaks in a separate bowl and fold into yolk mixture. Divide among six buttered and polenta-dusted 200ml ramekins. Place ramekins in a deep roasting pan, pour in enough hot water to come halfway up sides of ramekins and bake until golden and puffed (25-30 minutes). Cool slightly (5 minutes) then turn out onto six ovenproof dishes.
2 Increase oven to 200C. For Gruyère cream, stir ingredients in a bowl to combine. Spoon over soufflés and bake until golden and puffed (8-10 minutes).
3 Meanwhile, for baby vegetables, blanch vegetables in a saucepan of boiling salted water over medium-high heat until just tender (1-2 minutes for leeks; 2-3 minutes for carrots and turnips) drain and set aside. Heat butter in a frying pan over high heat, add baby vegetables and stir occasionally until golden (2-3 minutes). Season to taste and serve hot with twice-baked Gruyère soufflés.

This recipe is from the July 2012 issue of Australian Gourmet Traveller.

RECIPE Patrice Repellin, Koots Salle à Mange PHOTOGRAPHY Ben Dearnley STYLING Claire Delmar


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