Cheese Soufflé with Mustard Sauce
4-6 portions
Ingredients:
500ml whole milk 4 oz plain flour 1 ½ teaspoons cornflour 3 oz butter 200-300g grated gruyere or comte English/Dijon mustard Worcester sauce Salt and pepper
Softened butter and flour for lining ramekins
9 egg whites 5 egg yolks
Mustard sauce
Method:
1. Place the milk into a saucepan and bring to a simmer. 2. Melt the butter in a sauce pan and when foaming add the flour and cornflour. 3. Cook the roux slightly, then add the simmering milk, a little at a time, whisking each time until smooth before adding more milk. 4. Bring to the boil and cook for around 3-5 minutes gently taking care not too burn. The mix will be very thick, do not worry! 5. Add the grated cheese, mustard, Worcester sauce and seasoning to taste. (Season well as flavour will be diluted by adding whisked egg white) 6. Set aside. This first process can be done ahead of time. 7. Brush ramekins with softened butter very well and coat with a thin layer of flour. 8. On a stand mixer whisk the egg whites with a pinch of salt until stiff. 9. Whisk together the cheese soufflé base and the egg yolks. 10. Whisk in one third of the egg whites into the soufflé mixture, then fold in the rest gently. 11. Fill the ramekins with the mix and bake at 210°C for 10-12 minutes. 12. Serve with the hot mustard sauce, which can be made ahead of time.
See next page for mustard sauce
1 of 2 Mustard sauce
Ingredients:
125 ml double cream 125ml milk ¼ onion studded with 3 cloves and 1 bayleaf 15g butter 15g flour English, Dijon and wholegrain mustard
Method:
1. Bring the double cream and milk to a simmer with the studded onion to infuse. 2. Melt the butter in a small saucepan until just foaming. 3. Add the flour and cook until a sandy texture. 4. Remove the studded onion from the milk and cream and slowly add to the roux, re boiling and whisking smooth before adding more liquid each time. 5. Bring to the boil and allow to simmer for some time. 6. Add the English and/or Dijon mustard to taste and simmer a little. 7. Pass through a fine sieve or chinois and then add the wholegrain mustard to taste. 8. Set aside and serve hot with the soufflés.
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