Souffle au Comte
Author: Bouchon Bistrot
- softened butter, to line moulds
- Gruyère cheese, to line moulds
- 65g butter
- 3 tbsp (approx) plain flour
- 250g milk
- 125g Comté cheese, finely grated
- 5 eggs, separated
- salt and black pepper
- 1 shallot, finely chopped
- 1 garlic glove, crushed
- 5cl white wine
- 250ml double cream
- Line 6 soufflé moulds with butter and grated Gruyere cheese.
- Set aside in the fridge.
- Melt the butter in a heavy-bottomed saucepan.
- Add the flour and mix well to make a roux.
- Add the milk gradually, mixing with a balloon whisk until the mixture thickens.
- Heat, stirring, for 2 mins.
- Add the Comté cheese and mix well.
- Allow to cool then add the egg yolks.
- In a clean bowl, whisk the egg whites with a pinch of salt until they reach a firm consistency.
- Fold the egg whites gently into the cheese mix (without over working the egg whites to keep as much air as possible).
- Divide the mixture into six soufflé moulds.
- Heat the oven to 130C/Gas1/2 and cook the soufflés in a bain marie for 30 mins.
- For the garnish, sweat the shallot and garlic until golden.
- Deglaze the pan with white wine and reduce until dry.
- Add the cream, bring to the boil and reduce by a third.
- To serve, place the soufflé on a silicone tray and bake in oven for 10 mins at 190C/Gas5.
- Put the soufflé on a serving dish, add the cream and glaze under a hot grill.
- Serve as soon as possible.