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Le Gruyère AOP and spinach soufflé

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Ingredients

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Gruyère and spinach soufflé

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Method

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1
To make the soufflé base, melt 25g of the butter in a suitable pan. Add the flour then add the milk a splash at a time, bringing back to the boil after each addition. Once smooth, season and leave to one side
  • 25g of unsalted butter
  • 25g of plain flour
  • 200ml of milk
  • salt
  • pepper
2
Sauté the spinach in 20g of butter, drain off any liquid then add the double cream. Reduce a little, season and reserve
  • 20g of unsalted butter
  • 100g of baby spinach, picked and washed
  • 25ml of double cream
3
Butter the ramekins with the remaining butter, which should now be soft. Use some of the grated Gruyère to dust the insides of the ramekins
  • 15g of unsalted butter
4
Whisk the egg whites with a pinch of salt until firm. Reheat the soufflé base then whisk the yolks into it – do not let the mixture boil at this point or the eggs will scramble. Gently reheat the spinach, if necessary
5
Whisk a little of the egg white into the base to incorporate then gently fold in the remainder whilst sprinkling in the grated Gruyère
6
Preheat the oven to 180°C/gas mark 4
7
Half-fill the ramekins with the mixture, make a well in the centre and place the reheated spinach into it. Continue filling the ramekins and if possible, slightly dome the tops
8
Place them into a bain-marie and then into a preheated oven and bake for approximately 15 minutes, until the top has become golden. Gently place a disc of Gruyère onto the top of each soufflé
9
Cook for a further few minutes until nicely puffed up and cooked through, then serve immediately
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Le Gruyère AOP and spinach soufflé

 
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