Gruyere souffle
Golden, fluffy and infused with the glorious flavour of creamy gruyere cheese, this divine French savoury souffle is beautiful served on it's own with a simple side salad, or accompanied by fresh slices of smoked salmon to create a beautiful gourmet dinner spread.
- 15 mins preparation
- 30 mins cooking
- Serves 4
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Ingredients
Gruyere souffle
- 1/3 cup (50g) plain flour
- 1 2/3 cup (410ml) milk
- 20 gram butter, chopped
- salt and freshly ground black pepper
- 6 eggs, separated
- 1 1/3杯(165克)碎格鲁耶尔奶酪
- 100 gram sliced smoked salmon
- 1 1/2 teaspoon drained baby capers
- 1 tablespoon fresh chervil leaves
Method
Gruyere souffle
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1Preheat the oven to 200°C (180°C fan-forced). Grease a 2 litre (8-cup) capacity ovenproof souffle dish. Place the dish on an oven tray.
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2Add flour to a small stainless steel saucepan. Gradually whisk in milk, until a smooth paste. Cook flour mixture over medium heat, whisking constantly, until the mixture boils and thickens. Remove from heat. Stir in butter. Season with salt and pepper.
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3Whisk egg yolks and cheese into flour mixture. Transfer to large mixing bowl.
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4In a large bowl, beat egg whites with electric mixer, until soft peaks form. Fold egg whites into the cheese mixture, in two batches.
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5Pour mixture into the prepared dish. Bake 35-40 minutes, or until souffle is well risen and browned.
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6Meanwhile, arrange the salmon on a serving platter, top with the capers and the chervil. Serve souffle straight from the oven with the salmon.
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