Food Safari's cheese soufflé (soufflé au fromage

• Vegetarian

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1 Nutmeg
  • 60 g Plain flour

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Dairy

  • 60 g Butter
  • 200 g Gruyere, grated
  • 500 ml Milk

Found on nonnascooking.com

Description

Directions

• Preheat the oven to 200°C and butter a large soufflé dish.
• To make a roux, melt the butter in a heavy-based saucepan over low heat. Add the flour, stirring with a wooden spoon until the mixture forms a thick paste. Swap the spoon for a whisk and add the milk in small amounts, whisking it into the flour. Cook the mixture until smooth and thick, then remove from the heat.
• Whisk in the cheese and season to taste with salt, pepper and nutmeg. Whisk in the egg yolks.
• In a large bowl, beat the egg whites with a pinch of salt to stiff peaks – they should be firm but not dry. Stir a little egg white into the saucepan of cheese mixture to loosen it. Then pour the cheese mixture into the bowl of egg whites and fold together gently.
• Pour the mixture into the soufflé dish and smooth the top. Bake in the centre of the oven for 10 minutes. Turn the oven down to 180°C and cook for another 25–30 minutes, until risen and golden brown. Serve immediately.