Soufflé Suissesse
The mere mention of a soufflé can strike fear into the heart of even the most accomplished home cook, but this signature recipe from Michel Roux Jr’s legendary restaurant Le Gavroche is well worth an attempt. Make sure the quality of the eggs, milk, cream and butter is the best you can find to really make this dish special, and be sure to follow the recipe to the letter, as it requires a careful eye. A stunning example of classical French cookery at its most luxurious.
Ingredients
- 45g of unsalted butter , plus extra for greasing
- 45g of plain flour
- 500ml of whole milk
- 5 egg yolks
- 6 egg whites
- 600ml of double cream
- 200g of Gruyère , or Emmental, grated
- sea salt
- freshly ground black pepper
Equipment
- 8cm dariole moulds (4)
- Large baking dish
Method
1
Preheat an oven to 200°C/gas mark 6
2
Melt the butter in a heavy-bottomed saucepan, then whisk in the flour and cook, stirring continuously, for about 1 minute. Whisk in the milk and boil for 3 minutes, whisking all the time to prevent any lumps from forming. Beat in the yolks and remove from the heat, then season with salt and pepper. Cover the mixture with a piece of buttered baking paper to prevent a skin forming
- 45g of unsalted butter , plus extra for greasing
- 45g of plain flour
- 500ml of whole milk
- 5 egg yolks
- sea salt
- freshly ground black pepper
3
Whisk the egg whites with a pinch of salt until they form firm – but not stiff – peaks. Add a third of the egg whites to the yolk mixture and beat with a whisk until evenly mixed, then gently fold in the remaining egg whites
4
Very generously butter 4 8cm-diameter dariole or tartlet moulds and spoon the mixture into them. Place in the oven for 3 minutes, until the tops begin to turn golden
5
Meanwhile, season the double cream with a little salt, warm it gently in a saucepan and pour into a wide gratin or deep baking dish. After cooking the soufflés for 3 minutes, turn them out directly into the dish with the cream, sprinkle the grated cheese over the soufflés, then return the whole dish to the oven for 5 minutes. Serve immediately, either bringing the dish to the table or carefully lifting the soufflés onto serving dishes and spooning the cream around them
- 600ml of double cream
- 200g of Gruyère , or Emmental, grated
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Soufflé Suissesse
