I always thought that soufflé was really difficult to make. It has a reputation for requiring considerable care and attention, lest the thing collapses and causes embarrassment in front of your dinner guests. Having said all that, a soufflé is just wondrous. Whether it’s a savoury or sweet, it’s like eating scented, flavoured air.
The first time I made a soufflé was at a dessert class a few years ago. I was struck by two things mainly: how incredibly easy it was to make this classic French dish; and how whisking egg whites to stiff peaks by hand is very effective at giving you a dead arm. In the spirit of Experimental Sunday, I thought I’d try whipping up a savoury cheesy soufflé.
Recipe from SBS Food
200g grated gruyere
6 eggs, separated
Salt and pepper to season
Freshly grated nutmeg
Move oven rack to the centre of the oven and preheat it to 200C. Butter either a large soufflé dish or 4-6 smaller dishes, depending on their size.
Make a roux by melting butter in a large saucepan over low heat. Add the flour and stir around for a few minutes. The mixture becomes a nice nutty brown colour. Using a whisk, gradually add the milk and whisk together until it thickens into a smooth consistency, and then remove from the heat.
Whisk in the grated cheese, which will slowly melt into the mixture. Then add salt and pepper to taste, grate in some nutmeg, and finally add the egg yolks.
In a separate mixing bowl, whisk the egg whites with a pinch of salt until they form stiff peaks. If you fancy an upper body work out, do it by hand by whisking side to side really quickly. Swap arms if necessary, and confident in your wrong arm coordination!
Spoon a little of the egg white mixture into the cheese mixture and fold through to loosen it a bit, and then tip it back into the bowl with the rest of the egg whites and fold together. Spoon the combined mixture into the soufflé dish(es), smooth the top, and immediately put into the hot oven. Bake in the centre for 10 minutes before turning the oven down to 180C and baking for another 25-30 minutes for a large soufflé or 15-20 minutes for the smaller soufflés. They should be well risen and golden brown on top.