Cheese soufflé
995
Dining alone doesn’t have to mean stinting on luxury as this stylish cheese soufflé, from French Cooking for One by Michèle Roberts, goes to show it’s the perfect way to savour the quiet joy of cooking.
Cheese soufflé
- 3 eggs
- 50 g butter
- 180 ml milk
- 2 tbsp flour
- 1 bay leaf
- 1 tbsp grated Parmesan
- 50 g Comté cheese
- Nutmeg
- Salt
- Pepper
- Heat the oven to 200°C (400°F, Gas 6). Separate the eggs into two bowls.
- Whisk the whites until almost stiff. Beat the yolks.
- Smear a little softened butter round the insides of the soufflé dish, or brush olive oil around it. Rotate the dish again and scatter with grated Parmesan.
- Warm the milk and the bay leaf in a small saucepan. Turn off the heat. The milk will become infused with the taste of the bay leaf.
- Melt the butter in a non-stick pan over a low heat, add two tablespoons of flour, stir quickly together, add the milk and keep stirring quickly to prevent lumps forming. Keep stirring and cooking the resulting thick sauce for a few minutes. Add the grated cheese. Let it melt. Add a pinch of salt, some pepper, a scrape of nutmeg.
- Turn off the heat. Remove the bay leaf. Using your wooden spoon, gently mix in the egg yolks. Using a metal spoon, rapidly fold in one-third of the egg white mixture, then more delicately fold in the rest of the egg whites.
- Pour the mixture into the prepared dish, smooth the top lightly, put into the heated oven, reduce the heat to 180 °C (350°F, Gas 4), then cook for 35 minutes.
- Eat the soufflé straight from the oven before it has time to sink.
Extracted from French Cooking for One by Michèle Roberts, Les Fugitives 2024
Share to: Facebook Twitter LinkedIn Email
Related Posts
