Souffle au Comte

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


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