AT A GLANCE
Keen for the dinner party cred a soufflé confers, but scared of falling flat on your face? The secret, writes Emma Knowles, is double baking.
|01||Preheat oven to 180C. Melt butter in a saucepan over medium-high heat, add flour and stir continuously until sandy coloured (2-3 minutes).|
|02||Gradually add milk, beating continuously until smooth, then stir continuously until thick (2-3 minutes).|
|03||Add 80gm Gruyère, stir to combine, remove from heat and stand to cool slightly (2-3 minutes).|
|04||Stir in egg yolks until smooth and combined, season to taste.|
|05||Whisk eggwhite and a pinch of salt until firm peaks form, then fold one-third of eggwhite into cheese mixture. Fold cheese mixture through remaining eggwhite and divide among 6 buttered and floured 200ml metal dariole moulds, smoothing tops.|
|06||Place moulds in a roasting pan, pour in enough boiling water to come halfway up sides, then bake until soufflés are puffed and golden (25-30 minutes). Cool in moulds for 10 minutes, then run a small knife around sides of moulds and turn out onto a tray lined with baking paper. Cover and refrigerate until required. Soufflés will keep refrigerated for 2 days.|
|07||Transfer soufflés to heatproof bowls, pour over cream, scatter with remaining Gruyère and bake until risen and golden (20-25 minutes). Serve hot.|
Note This recipe is based on Stephanie Alexander's recipe in The Cook's Companion.