Souffle au Comte   Print Author: Bouchon Bistrot Serves: 6 Ingredients 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 Method Line 6 soufflé moulds with butter and grated Gruyere cheese. Set aside in the fridge. Melt the butter in a heavy-bottomed saucepan. … Continue reading Souffle au Comte