Swiss double cheese soufflés
Sunday - April 25, 2021 12:40 am ,
Category : RECIPES
Ingredient:
45 g (1 ½ oz) butter, plus extra for greasing
45 g (1 ½ oz) plain flour
300 ml (1/2 pint) milk
60 g (2 oz) Gruere cheese, grated
2 tbsp snipped fresh chives, plus extra to garnish
Salt and black pepper
3 eggs, separated
60 g (2 oz) Parmesan cheese, grated
300 ml (1/2 pint) double cream
6×150 ML RAMEKINS
LARGE SHALLOW GRATIN DISH
Method:
Melt the butter in a large saucepan, add the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Return to the heat and bring to a boil, stirring until the mixture thickens.
Remove the pan from the heat and beat in the Gruyere cheese and chives. Season with salt and pepper, and stir in the egg yolks.
Whisk the egg whites until stiff but not dry. Stir 1 tbsp into the mixture, then fold in the rest.
Generously butter the ramekins, and divide the mixture equally among them. Place the remekins, in a small roasting tin, and pour boiling water into the tin to come halfway up the sides of the ramekins.
Bake the soufflés in a preheated oven at 220℃ (200℃ fan, Gas 7) for 15-20 minutes until golden and springy to the touch. Leave the soufflés to stand for 5-10 minutes; the will shrink by about one-third.
Butter the gratin dish. Sprinkle half of the Parmesan cheese over the bottom. Run a palette knife around the edge of each soufflé, unmold carefully, and arrange on top of the Parmesan in the gratin dish.
Season the cream with salt and pepper, then pour over the soufflés. Sprinkle the remaining Parmesan over the top, and return to the oven for 15-20 minutes until golden. Garnish with snipped cheves.
45 g (1 ½ oz) butter, plus extra for greasing
45 g (1 ½ oz) plain flour
300 ml (1/2 pint) milk
60 g (2 oz) Gruere cheese, grated
2 tbsp snipped fresh chives, plus extra to garnish
Salt and black pepper
3 eggs, separated
60 g (2 oz) Parmesan cheese, grated
300 ml (1/2 pint) double cream
6×150 ML RAMEKINS
LARGE SHALLOW GRATIN DISH
Method:
Melt the butter in a large saucepan, add the flour, and cook, stirring, for 1 minute. Remove from the heat and gradually blend in the milk. Return to the heat and bring to a boil, stirring until the mixture thickens.
Remove the pan from the heat and beat in the Gruyere cheese and chives. Season with salt and pepper, and stir in the egg yolks.
Whisk the egg whites until stiff but not dry. Stir 1 tbsp into the mixture, then fold in the rest.
Generously butter the ramekins, and divide the mixture equally among them. Place the remekins, in a small roasting tin, and pour boiling water into the tin to come halfway up the sides of the ramekins.
Bake the soufflés in a preheated oven at 220℃ (200℃ fan, Gas 7) for 15-20 minutes until golden and springy to the touch. Leave the soufflés to stand for 5-10 minutes; the will shrink by about one-third.
Butter the gratin dish. Sprinkle half of the Parmesan cheese over the bottom. Run a palette knife around the edge of each soufflé, unmold carefully, and arrange on top of the Parmesan in the gratin dish.
Season the cream with salt and pepper, then pour over the soufflés. Sprinkle the remaining Parmesan over the top, and return to the oven for 15-20 minutes until golden. Garnish with snipped cheves.
