Serves 4
Directions
- 1Make a béchamel: melt butter, stir in flour, whisk in milk until thick. Add nutmeg, cheese, salt & pepper. Cool completely.
- 2Preheat oven to 180°C fan. Butter 4 x 300ml ramekins and coat with parmesan.
- 3Beat egg whites to soft peaks. Fold yolks into béchamel, then gently fold in whites.
- 4Fill ramekins, run your finger around the rim, bake 25 mins. Do NOT open the oven.
- 5Once cooled, flip soufflés into small gratin dishes. Pour cream over, top with cheddar, bake 10-15 mins until golden and bubbling.
- 6Finish with parsley, salt & pepper. Serve immediately with a green salad
Ingredients
- 50 g butter
- 2 tbsp butter
- 50 g plain flour
- 300 ml full cream milk
- 1/2 tsp nutmeg
- 130 g gruyère, grated
- 2 tbsp parmesan, finely grated
- 4 large egg, separated
- 100 ml double cream
- 60 g cheddar, grated
- 1 tbsp fresh parsley
Tips
- Gruyère can be substituted with emmental.
- Make ahead tip: store them flipped in a gratin dish in the fridge, topped with cream and cheddar, ready for the second bake whenever you need them.
- Serve immediately with a green salad.
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