Cut through the decadent richness of these indulgent soufflés with a wee dram of Scotch Whisky on ice.
Serves: 4
INGREDIENTS
350ml milk
1 bay leaf
60 grams butter, plus extra for greasing moulds
60 grams plain flour
pinch ground nutmeg
80 grams gruyère, grated
40 grams parmesan, grated
4 large eggs, size 7, separated, plus 1 extra egg yolk
Topping
400ml cream
50 grams gruyère, grated
30 grams parmesan, grated
¼ teaspoon cracked pepper
To serve
1 tablespoon chopped fresh chives
You will need...
4 x 250ml ramekins, generously buttered.
METHOD
Preheat the oven to 180°C.
Place the milk and bay leaf in a small saucepan, bring to a simmer then set aside.
Melt the butter in a large saucepan, add the flour, stir to combine and cook for 3 minutes. Gradually add the milk until a smooth, thick paste forms. Add the nutmeg, gruyère and parmesan and mix until well incorporated. Remove from heat and set aside to cool for 10 minutes.
Once cool, stir through the 5 egg yolks.
Beat the egg whites until soft peaks form. Take a large spoonful of whites and add to the saucepan. Once incorporated, fold in the remaining whites.
Spoon the soufflé batter into the ramekins and place in a baking dish. Carefully half fill the dish with hot water. Bake the soufflés for 20 minutes, or until puffed up and golden. Set aside to cool for 5-10 minutes then turn out into small cast iron pans or one large baking dish.
Topping: Pour over the cream, sprinkle with cheeses and cracked pepper and return to the oven for 10-12 minutes, or until golden brown.
To serve: Garnish with chives just before serving.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!