Julie Le Clerc's Emmental Soufflés
Recipe by Julie Le Clerc
60g butter, plus extra for greasing ramekins
350ml full cream milk, warmed
150g , grated
3 Tbsp , finely grated
Sea salt and freshly ground black pepper
4 eggs, separated
½ cup finely grated
, to dust
, to serve
Rocket and Walnut Salad:
2 handfuls baby rocket leaves
½ cup , toasted
The soufflés can be made up to 2 days in advance and baked for the second time just before serving.
Preheat the oven to 180°C. Thickly butter 4 x 250ml capacity ramekins (or use coffee cups, if necessary) and place in the fridge while preparing the soufflé mixture. Melt the butter in a saucepan over a medium heat, add the flour and stir until smooth. Cook for 1-2 minutes. Gradually add the milk gradually, stirring continuously until smooth and then cook gently for 5-8 minutes until thick. Next add the mustard, Emmental and Parmigiano Reggiano and season.
Set aside to cool for 5 minutes, then beat in the egg yolks, one at a time. Next whisk the egg whites until soft peaks hold their shape. Stir one-third of the egg whites into the cheese mixture then gently fold in remaining egg whites. Spoon mixture into prepared ramekins and smooth the surface of each. Run your thumb around the edge of each ramekin so the soufflés rise evenly. Place ramekins in a baking dish then half-fill the dish with hot water. Bake for 20 minutes or until golden and risen.
Once cooked remove to cool for 10 minutes, then run a small knife around the ramekins’ inside edge; invert and turn out onto a tray lined with baking paper. Cover and refrigerate until required. Soufflés will keep refrigerated for up to 2 days but bring to room temperature before second baking.
To serve, heat the oven to 200°C and transfer soufflés to heatproof dishes. Pour 50mls of cream over each soufflé and sprinkle each with 2 tablespoons of grated Parmigiano. Bake for 10-12 minutes or until puffed and golden brown. Dust with a little paprika and serve with Julie Le Clerc Moroccan Chutney on the side.
For the salad, simply combine rocket and walnuts in a bowl. Drizzle with vinegar and oil, season with salt and pepper, and toss well to coat.
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