60 g butter
60 g plain flour
500 ml milk
200 g gruyère, grated
sea salt and freshly ground black pepper
freshly grated nutmeg
6 eggs, separated
Preheat the oven to 200°C and butter a large soufflé dish.
To make a roux, melt the butter in a heavy-based saucepan over low heat. Add the flour, stirring with a wooden spoon until the mixture forms a thick paste. Swap the spoon for a whisk and add the milk in small amounts, whisking it into the flour. Cook the mixture until smooth and thick, then remove from the heat.
Whisk in the cheese and season to taste with salt, pepper and nutmeg. Whisk in the egg yolks.
In a large bowl, beat the egg whites with a pinch of salt to stiff peaks . Stir a small amount of egg white into the saucepan of cheese mixture to loosen it. Then pour the cheese mixture into the bowl of egg whites and fold together gently.
Pour the mixture into the souffle dish and smooth the top. Bake in the centre of the oven for 10 minutes. Turn the oven down to 180°C and cook for another 25–30 minutes, until risen and golden brown. Serve immediately.
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