Souffle Suissesse

INGREDIENTS

Eggs

Gruyere Cheese

Extra mature Cheddar Cheese

Cream

Milk

Plain Flour

Butter

INSTRUCTIONS

To make 2-3 Large Souffles, separate out 5 Egg Yolks, Yolks in one bowl, and the whites in another large mixing bowl.

Next, grate 100g of extra mature Cheddar and 100g of Gruyere into a bowl.

Pre heat the oven to 180 degrees.

Add 2 Tbsp of Butter to a sauce pan, and once melted, pop in 2 Tbsp of plain Flour.

Stir the Flour and Butter into a paste, and cook out for 3 minutes.

Slowly add some Milk, a splash at a time while you stir, roughly half, to 2 thirds of a pint.

At this point, place an oven proof sauce pan on a low heat, add 250ml of Cream, and around 2 thirds of the Cheese.

Season, and stir the Cream every few moments and allow the Cheese to melt slowly and gently.

Once the Bechamel is fairly thick and smooth, turn off the heat and add 3-4 of the Yolks.

Stir the Yolks into the Bechamel sauce, then set aside for a moment.

Next, season and whisk the Egg whites so they are firm, but not stiff peaks.

Add a Tbsp of the Bechamel and fold it into the Egg whites, then repeat until you have mixed in all of the Bechamel*

*Be careful not to beat the whites and Bechamel, fold them together gently, but make sure they are fully mixed together.

Next, grease some oven proof ramakins with Butter and fill with the Souffle mix.

Place them in the oven for around 3-5 minutes, depending on the size of the Ramakins you have used*

*We want them to have started to set, they will have risen a third in size, and the tops will have started to go lightly golden brown

Remove the Souffles, and place them upside down into the Cheese and Cream Sauce.

Sprinkle the remaining Cheese over the Souffles, and place the Pan into the oven for another 2-3 minutes, until the Cheese has fully melted.

Remove the Souffles, place them in a bowl along with some of the Sauce, and serve.

Enjoy