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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