Chef's Recipes

Double-baked Gruyère soufflé with Waldorf salad

Australian Gourmet Traveller recipe for double-baked Gruyère soufflé with Waldorf salad by Racine restaurant in Orange, NSW.

By Shaun Arantz
  • Serves 8
  • 35 mins preparation
  • 45 mins cooking
Double-baked Gruyère soufflé with Waldorf salad
Double-baked Gruyère soufflé with Waldorf salad

"On a recent trip to Orange, my husband and I dined at the wonderful Racine restaurant at La Colline vineyard. I would love to re-create the double-baked soufflé. Would chef Shaun Arantz kindly pass on the recipe?"
Sharon Dean, Sydney, NSW

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant's name and address or business card, as well as your name and address.


  • 60 gm unsalted butter, coarsely chopped, plus extra for greasing
  • 60 gm plain flour, sieved, plus extra for dusting
  • 400 ml milk
  • 1 small fresh bay leaf
  • 160 gm Gruyère, finely grated
  • 5 eggs, separated, plus 3 extra eggwhites
  • 800 ml pouring cream
Walnut vinaigrette
  • 1 tbsp Dijon mustard
  • 1 egg yolk
  • 75 ml apple cider vinegar
  • 250 ml walnut oil (1 cup)
Waldorf salad
  • 3 white witlof, leaves separated, coarsely torn
  • 1 cup celery heart leaves (firmly packed)
  • 50 gm walnuts (½ cup)


  • 1
    Preheat oven to 180C. Butter and flour eight 200ml ramekins, refrigerate until required.
  • 2
    Melt butter in a saucepan over low heat. Add flour and stir occasionally until smooth and sand-coloured (2-3 minutes), remove from heat.
  • 3
    Meanwhile, combine milk, bay leaf and nutmeg in a small saucepan, season to taste and bring to a gentle simmer over low heat. Remove from heat, strain through a fine sieve and gradually add to flour mixture. Whisk over low heat until smooth and thick (10-15 minutes). Remove from heat, stir through 120gm Gruyère, cool slightly, then stir through yolks one at a time until incorporated. Transfer to a bowl and set aside.
  • 4
    Whisk eggwhites until starting to foam (1-2 minutes), add a pinch of fine sea salt and whisk until soft peaks form (2-3 minutes). Add a quarter of the eggwhite to cheese mixture and stir to combine, then gently fold through remaining eggwhite in batches. Divide mixture among ramekins, smooth tops, transfer to a baking dish, pour enough hot water to come halfway up sides of ramekins and bake until golden and risen (12-15 minutes). (You can prepare this step ahead and refrigerate soufflés until required. Bring to room temperature before starting step 5.)
  • 5
    Turn out soufflés into eight ovenproof serving dishes, pour 100ml cream around each, scatter over remaining Gruyère, season to taste and bake until golden and puffed (8-10 minutes).
  • 6
    Meanwhile, for walnut vinaigrette, whisk ingredients in a bowl, season to taste and set aside.
  • 7
    For Waldorf salad, combine ingredients in a bowl, drizzle with walnut vinaigrette to taste (there may be some left over), toss to combine and serve with hot soufflés.


This recipe is from the July 2010 issue of Australian Gourmet Traveller.

  • Author: Shaun Arantz