Baked Cheese Souffle
Ingredients (Serves 4)
45g butter
45g plain flour
500ml milk
5 egg yolks
Salt and white pepper
6 egg whites
600ml double cream
200g gruyere or emmental cheese, grated
Procediments
1 Heat the oven to 200C/400F Melt the butter in a heavy-based saucepan, whisk in the flour and cook, stirring continuously for 1 minute. Whisk in the milk and cook for 3 minutes, whisking all the time to prevent any lumps from forming. Beat in the yolks, then remove from the heat and season. Cover with a piece of buttered greaseproof paper to prevent a skin from forming.
2 Whisk the egg whites with a pinch of salt until they form firm, not stiff, peaks. Add a third of the egg whites to the yolk mixture and beat with a whisk until evenly mixed, then gently fold in the remaining egg whites. Spoon into four well-buttered 8cm-diameter tartlet moulds or ramekins and place in the oven for 3 minutes, until light golden.
3 Meanwhile, season the cream with a little salt. Warm gently and pour into a gratin dish. Turn the souffles out into the cream, sprinkle the cheese over the souffles, then return to the oven for 5 minutes. Serve immediately
Source:TheGuardian
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