Double-baked soufflé

AT A GLANCE

  • Serves 6 people

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.

  • 80 gm butter, coarsely chopped
  • 80 gm plain flour
  • 380 ml warm milk
  • 140 gm finely grated Gruyère
  • 4 eggs, separated
  • 500 ml (2 cups) pouring cream
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.

Topics:

ENTREE, SPRING, FRENCH, VEGETARIAN, MASTERCLASS, BAKING, GRUYERE, EGGS

Recipe:

EMMA KNOWLES

Photography:

JASON LOUCAS

Styling:

EMMA KNOWLES

FEATURED IN

Oct 2010

Oct 2010

View Full Site