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Gruyère and Cheddar Soufflé

January 16, 2011
Gruyère and cheddar soufflé

Gruyère and Cheddar Cheese soufflé fresh out of the oven

Based on a ‘secret family recipe’ handed to me by French friend, Alexandre Deschamps, here’s a variation on a cheese souffle.

Ingredients

  • 30g butter
  • 30g plain flour
  • 350ml milk
  • ½ teaspoon of freshly grated nutmeg
  • ¼ teaspoon of cayenne pepper
  • Freshly ground black pepper
  • 2 small egg yolks
  • 50g finely grated Gruyère cheese
  • 50g finely grated Cheddar cheese
  • 6 egg whites
  • Pinch of cream of tartar

You’ll also need an 18cm soufflé dish, well buttered and floured

Method

Preheat the oven to 180°C. Melt butter in a medium saucepan on medium heat. Whisk in the flour and cook for about 2 minutes. Slowly add the milk, whisking constantly until it forms a smooth white sauce. Cook gently for 3-4 minutes then turn off the heat.

Mix in the nutmeg, cayenne pepper and a little black pepper then mix the egg yolks and grated cheese in well. Transfer the preparation to a large bowl.

Beat the egg whites and a pinch of tartar until stiff. Mix a little of the beaten whites into the white sauce then gently fold in the remaining whites.

Pour the soufflé preparation into the buttered and floured dish and flatten the top. If you wish, you can decorate the top with small, flat, diamond-shaped pieces of cheese for effect – put these close to the middle as they tend to move towards the edges as the souffle expands.

Bake in the preheated oven for about 35 minutes then serve immediately by spooning the soufflé onto plates.

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