Cut through the decadent richness of these indulgent soufflés with a wee dram of Scotch Whisky on ice.
Serves: 4
INGREDIENTS
350ml milk
1 bay leaf
60 grams butter, plus extra for greasing moulds
60 grams plain flour
pinch ground nutmeg
80 grams gruyère, grated
40 grams parmesan, grated
4 large eggs, size 7, separated, plus 1 extra egg yolk
Topping
400ml cream
50 grams gruyère, grated
30 grams parmesan, grated
¼ teaspoon cracked pepper
To serve
1 tablespoon chopped fresh chives
You will need...
4 x 250ml ramekins, generously buttered.
METHOD
Preheat the oven to 180°C.
Place the milk and bay leaf in a small saucepan, bring to a simmer then set aside.
Melt the butter in a large saucepan, add the flour, stir to combine and cook for 3 minutes. Gradually add the milk until a smooth, thick paste forms. Add the nutmeg, gruyère and parmesan and mix until well incorporated. Remove from heat and set aside to cool for 10 minutes.
Once cool, stir through the 5 egg yolks.
Beat the egg whites until soft peaks form. Take a large spoonful of whites and add to the saucepan. Once incorporated, fold in the remaining whites.
Spoon the soufflé batter into the ramekins and place in a baking dish. Carefully half fill the dish with hot water. Bake the soufflés for 20 minutes, or until puffed up and golden. Set aside to cool for 5-10 minutes then turn out into small cast iron pans or one large baking dish.
Topping: Pour over the cream, sprinkle with cheeses and cracked pepper and return to the oven for 10-12 minutes, or until golden brown.
To serve: Garnish with chives just before serving.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.