“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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Ingredients
Walnut vinaigrette
Waldorf salad
Method
Main
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.
Notes
