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Ingredients
- 250 ml full fat milk
- 250 ml double cream
- 120 G cornflour
- 85 G butter
- 4 eggs separated
- 4 whole eggs beaten
- 500 G grated Gruyere cheese
- 2 T heapedfinely chopped flat leaf parsley
- Salt and pepper to taste
- Butter to grease ramekins
Sauce per soufflé
- 60 ml double cream
- 1 T grated parmesan
Ingredients
Sauce per soufflé
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Instructions
- Butter the ramekins and sprinkle the insides with grated Parmesan. Put a baking dish filled with hot water in the oven at 180 C ready to cook the soufflés in a hot water bath (Bain Marie)
- Gently melt butter in large non- stick pan and stir in flour to make a roux. Gradually add the milk + cream and stir until you have a thick sauce
- Add the grated cheese and continue to stir over gentle heat until the sauce is smooth. Put aside and cool slightly.
- Stir in beaten whole eggs and extra egg yolks. It may look like it has separated at this stage but keep going
- Whisk egg whites to stiff and gradually fold into the mixture with a metal spoon. Season to taste and carefully stir in chopped parsley
- Gently fill ramekins to the top with the soufflé mixture and bake for 20 minutes at 180 C until brown and well risen.
- Allow to cool and then turn out onto a tray. The soufflés can be frozen at this stage or kept in a fridge for 2 days.
Recipe Notes
To Double bake:
- Turn the soufflé out into an eared dish, the brown top at the base of the dish.
- Pour enough double cream over the soufflé to come to about ½” up the soufflé.
- Sprinkle the whole dish thickly with grated Parmesan cheese and bake at 180 degrees C for about 10-15 mins or until the cream thickens and the soufflé is nicely glazed.
- The soufflés can be cooked from frozen, but allow an additional 15-20 minutes in the oven to ensure that the soufflé is completely hot.