Comté Cheese Soufflé12.9.2018
This French classic is easier than you might think to make - and simply delicious.
This lovely recipe comes courtesy of Raymond Blanc.
You will also need 6 x 175ml ramekins.
- 40g butter, plus extra for greasing
- 290ml whole milk
- ¼ onion
- 1 sprig fresh thyme
- 3 cloves
- 1 bay leaf
- Pinch of freshly grated nutmeg
- 40g plain flour
- Pinch cayenne pepper
- 120g Comté, grates, plus extra to sprinkle
- 4 medium eggs, separated
- 200ml double cream
- Brush the ramekins liberally with melted butter. Preheat oven to 180°C/fan 160°C/gas 4 and put a full kettle on to boil. Heat the milk, onion, thyme, cloves, bay leaf and nutmeg until steaming, then pass through a sieve.
- Melt butter in another pan, then stir in the flour and cayenne pepper to make a roux. Cook for 3-4 minutes, stirring, until the mixtures smells biscuit-y.
- Remove the pan from the heat and add the strained milk to the roux, a little at a time, stirring constantly. Return to the what and cook for another 4-5 minutes until sauce is thick.
- Remove pan from the heat again and stir in the grated cheese until fully incorporated into the sauce. Leave to cool slightly. Add the egg yolk and beat well. Season. Leave to cool to room temperature.
- In a clean, dry mixing bowl whisk the egg whites to medium peaks with a balloon whisk or electric mixer. Use a large metal spoon to fold the egg whites into the cheese mixture: start by folding one spoonful to loosen, then fold in a third at a time. Spoon into ramekins, filling them two thirds.
- Place ramekins in a deep roasting tin and pour boiling water from kettle into the tin until halfway up ramekins. Transfer to the oven and bake for 15 minutes or until golden with a slight, uniform wobble. Leave to cool.
- Once cool, run a knife around the edge and tip each soufflé into a roasting dish. Increase oven to 220°C/ fan 200°C. Season cream and pour it over soufflés, sprinkle with cheese and bake until cheese is melted and starting to crisp. Serve immediately.