Le Gruyère AOP and spinach soufflé
by
- Starter
- Medium
- 4
- 60 minutes
PT1H
Mark Dodson's Gruyère and spinach soufflé recipe is pure perfection. The rich, tangy flavour of the cheese adds plenty of depth, while the perfectly light texture offers melt in the mouth heaven. A great dinner party dish for all seasons.
Ingredients
Gruyère and spinach soufflé
- 100g of Gruyère , finely grated
- 60g of unsalted butter
- 25g of plain flour
- 200ml of milk
- 100g of baby spinach , picked and washed
- 25ml of double cream
- 4 egg whites
- 2 egg yolks
- salt
- pepper
- 4 slices of Gruyère , cut into 6cm discs
Equipment
- 9cm ramekins (4)
Method
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
- 4 egg whites
- 2 egg yolks
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
- 100g of Gruyère , finely grated
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
