Tuesday, 22 April 2008

Double-Baked Gruyere Soufflé


The news in our world is we are moving from Sydney, Australia to Adelaide, South Australia. For those of you who don’t know our wonderful country, that’s 2 days drive away or a few hours in a plane. In other words, a big move! Its all very stressful and we are in the midst of boxes, tape, bubble wrap and a few temper tantrums! (So, please bear with me, if there aren't too many posts up here in the coming weeks).

We had our last dinner party 2 weekends ago and I somehow convinced myself to make soufflés! I know, brave huh? Well, you’ll be happy to hear they went really well. The preparation was a little fiddly but they rose perfectly in the oven and tasted delicious along side a green salad of rocket, apple and toasted walnuts with a tart French vinaigrette. I used a recipe from a handy site called Cuisine, it makes 6 and is worth a try next time you would like to impress.

70g butter
65g plain flour
1/2 tsp nutmeg
1/2 tsp cayenne pepper
1 tsp sea salt
380ml milk
160g gruyere cheese, grated
3 egg yolks
4 egg whites
1 1/2 cup thickened cream


Pre-heat oven to 180C. Grease 6 x 200ml ramekins.

Melt butter over low heat. Add flour, nutmeg, cayenne and salt. Cook for eight minutes, stirring regularly, until mixture starts to foam and flour is cooked. Gradually add the milk, stirring to prevent lumps.

Cook further for 10 minutes, stirring. Stir through 80g gruyere cheese. Remove from heat and transfer mixture to a bowl then add egg yolks. Combine. Whisk whites to medium peaks and gently fold through in three batches. Pour evenly into ramekins. Fill a roasting tray with hot water, one-third the height of the ramekins. Bake 20 minutes.

Remove from oven and allow to cool. They will shrink. At this stage, you can put them to one side.

When ready to serve, remove from moulds and place upside down in six ovenproof dishes with sides. Pour cream evenly between soufflés. Sprinkle with remaining cheese and bake for 20 minutes or until puffed up and golden brown. Serve immediately with a well dressed green salad.


S

6 comments:

surya said...

hey u will have 2 change your little blog explanation if u and liz r living in the same city again!

meli said...

wow. next time i'm in adelaide, i'm seriously coming over for dinner. don't you forget it.

good luck with everything - in a few weeks time, the chaos will just be a blurred memory!

(i am contemplating with trepidation my move to norway at the end of june...)

Deborah said...

Good luck with the move!!

I've always been to intimidated to try making souffles. These sound so delicious, though, so I might have to give it a try!

steph- whisk/spoon said...

gruyere souffle sounds out of this world! hope moving is going alright...i'm sure sydney will miss you!

Kate / Kajal said...

wow these look amazing. would love to dive into one of those. Good luck with the moving.

steph- whisk/spoon said...

i know i already commented on this post, but wanted to tell you that i went to the restaurant claude's in woollahra a few nights ago. since i don't eat red meat, they substituted a couple of courses on their tasting menu for me, and one of them was a gruyere souffle that looked a lot like this. it was soo delicious!