I’ve decided to try and make souffle for my wife’s birthday, and I reckon once per year, I’ll give it another go. It’s hard, but satisfying rewards.
Ingredients
- 3 tbsp (45 g) of unsalted butter
- 2 tbsp of Parmigiano-Reggiano or Grana Padano
- 28 g of all-purpose flour
- 235 mL of milk
- 5 mL of mustard
- Cayenne pepper
- 4 egg yolks
- 5 egg whites
- 1/2 tsp of cream of tartar
- 85g of Gruyère
Method
- Preheat oven to 200oC.
- Grease ramekin with softened butter and dust with Parmigiano-Reggiano and put into the fridge.
- Melt butter, add flour and whisk for 1 minute.
- Add milk one tbsp at a time. Be thorough, no lumps left behind. Transfer to stove and heat until it simmers and becomes a little thicker. Reduce heat and stir for 3 minutes, make sure to scrape the sides. Remove from heat and allow to cool slightly.
- Whisk in mustard and cayenne if you like.
- Combine egg whites and cream of tartar. In large mixing bowl, beat until firm glossy peaks.
- Add 1/3 of the beaten egg whites to bechamel base and stir through. Mix in Gruyère and fold in remaining egg whites.
- Put mixture into ramekins and cook for 30-35 minutes at 200oC (or 35-40 minutes if 190oC if you want it less browned, but still cooked)
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