Gruyère and bacon soufflé
by Galton Blackiston
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Ingredients
Dairy
500ml of milk
65g of butter, plus extra for greasing
5 free-range eggs, separated
300ml of double cream
Salad & Fresh Herbs
2 sprigs of fresh thyme
1 bay leaf
2 tbsp of fresh chives, chopped
Spices & Dried Herbs
1 pinch of ground nutmeg
Oils & Vinegars
1 tbsp of olive oil
Store Cupboard
55g of plain flour
1 pinch of English mustard powder
salt
black pepper, freshly ground
Cheese
110g of Gruyère, very finely grated
Fresh Meat
150g of heavily cured bacon, finely chopped
6 slices of streaky bacon, very thin