Twice-baked Gruyère soufflés with baby vegetables


  • Serves 6 people

  • 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
01   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.
02   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).
03   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.
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