Name: Twice-baked Gruyère soufflés with baby vegetables
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 6
Ingredients: 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

“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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Ingredients

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

Method

Main

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.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Profile Claire Delmar

Ingredients

Method

Main

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