Light as a feather and flavoursome, these soufflés will magically re-inflate upon reheating.
- 30 gm butter, coarsely chopped, plus extra for greasing
- 30 gm plain flour
- 350 ml milk
- 2 eggs, separated
- 1 eggwhite
- 80 ml (1/3 cup) pouring cream
- 60 gm Gruyère, coarsely grated
- 120 gm butter, coarsely chopped
- 2 golden shallots, finely chopped
- 400 gm mixed mushrooms (such as pine, chestnut, Swiss brown), thinly sliced
- 60 ml dry white wine
- 250 ml (1 cup) pouring cream
- 2 tsp finely chopped thyme
- 1For mushroom sauce, heat butter in a large frying pan over low-medium heat, add shallot, a pinch of salt, sauté until soft (6-8 minutes). Add mushrooms, sauté until tender (5-6 minutes), deglaze pan with wine, reduce liquid by half (1-2 minutes). Add cream and thyme and reduce slightly (1-2 minutes). Season to taste, divide among four 250ml-capacity ovenproof baking dishes and set aside.
- 2Meanwhile, preheat oven to 200C. Melt butter in a small saucepan over low heat, stir in flour and cook, stirring continuously, until mixture comes away from sides of pan (2-3 minutes). Remove from heat, set aside to cool.
- 3Bring milk to the boil in a separate pan, then whisk into cooled flour mixture until smooth, return pan to heat and stir continuously until mixture comes to the boil, then cook, stirring continuously, until thick (2-3 minutes). Remove from heat, stir in yolks, season to taste, cover with plastic wrap and set aside to cool.
- 4Whisk eggwhite until soft peaks form, then whisk one-third into cooled milk mixture. Fold in leftover eggwhite with a metal spoon. Divide among four buttered 250ml-capacity metal dariole moulds, bake until golden (5-7 minutes). Turn soufflés into prepared dishes, scatter with cheese, bake until golden (8-10 minutes), top each with 1 tbsp cream, serve immediately.
Drink Suggestion: Toasty bottle-aged riesling. Drink suggestion by Max Allen
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