Serves 4-6 people
50g / 2oz butter
4 free range eggs, separated into yolks and whites
25g / 1oz flour
250ml / ½ pint milk
50g / 2oz gruyère, grated
100g / 4oz Parmesan, finely grated
Salt and freshly cracked black pepper
Equipment: 8 Ramekin dishes or an 6 inch soufflé dish
Preheat oven to 200°C / 400°F / Gas 6 (large soufflé, 180°C / 350°F / Gas 4)
- Start by melting some butter in a heavy based saucepan, set aside for making the sauce.
- Prepare the ramekins (small ovenproof dishes). Spread some of the melted butter around the dishes using a pastry brush and sprinkle some grated parmesan to coat the sides.
- Melt the butter in a saucepan and add the flour to make a roux. Cook this over a low heat, stirring all the time with a wooden spoon.
- Gradually add the milk (slowly to avoid any lumps forming) and once all the milk has been added, allow the sauce to come to a simmer for a minute or two to cook out the raw flour.
- Season very well, then one by one, add the egg yolks and mix in well to the white sauce.
- Add in all the grated cheeses and allow to melt into the sauce.
- Meanwhile, whisk the egg whites with a pinch of salt in a clean dry bowl until they form into stiff peaks (be careful not to over whisk).
- Mix some egg white into the white sauce mixture and stir well.
- Gently fold in the rest of the egg white mixture with a spatula, carefully scooping through to the bottom of the bowl / pot and folding the mixture over, and repeating.
- Fill the moulds to just below the rim of each ramekin, then smooth the top of each and clean around the rim.
- Put into the oven and cook for 8-10 mins (if using the large soufflé dish, cook for 25 mins in a lower heated oven). Make sure you do not open the door of the oven in the first 8 mins of cooking.
Note: Once the soufflés are in the ramekins, they can be frozen and cooked straight out of the freezer, but you don’t get as good a result.