Video
Podcasts
Blogs
Watch Video
In order to use the SBS Video Player you must have Flash 9 installed and Javascript enabled. You can get the lastest version of Flash from here. For further support, contact the SBS help desk.
- Cuisine: French
- Serves 4-6
Ingredients
60g butter
60g plain flour
6 eggs, separated
½ litre of milk
200g good quality gruyere cheese, grated
Nutmeg, black pepper, pinch of salt
Preparation
Preheat oven to 200 degrees Celsius.
Butter a large soufflé dish.
To make the roux, melt butter in a heavy bottom saucepan over low heat and add flour, stirring with a wooden spoon until the mixture foams.
Add cold milk in small amounts and stir with a wooden spoon or a whisk until the mixture is homogenous and thickens.
Add cheese and season with salt, pepper and nutmeg to taste.
Remove pan from heat and stir in egg yolks.
In a glass bowl, beat egg whites with a pinch of salt until stiff peaks form - firm but not dry. With a large metal spoon gently add a small amount of eggwhite to the cheese mixture.
Pour remaining cheese mixture into eggwhites and mix gently.
Pour into buttered soufflé dish and flatten top with the back of a spoon.
Bake on the centre shelf for 10 mins.
Turn oven down to 180oC and continue to cook for another 25 to 30 minutes until well risen and golden brown.
Serve immediately.
French Restaurants
Displaying 10 of 245 French Restaurants.
| Restaurant | Suburb | |
| 1. | La Chaumiere | Darwin |
| 2. | Le Provencal | South Hobart |
| 3. | Lebrina | New Town |
| 4. | Absolutely Chez Uchino | Mosman Park |
| 5. | Arc of Iris | Margaret River |
| 6. | The Loose Box | Mundaring |
| 7. | La Guillotine | Adelaide |
| 8. | Magill Estate Restaurant | Magill |
| 9. | The Manse | North Adelaide |
| 10. | Baguette | Ascot |
Comments (4)
Comment on this recipe
PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.
Featured Recipes
- Penne with prosciutto, peas and mint
- Green chilli and coriander steamed mussels
- Asparagus and green tea noodle salad with Thai prawns
- Zucchini flower fritters with feta and basil
- Corn chowder
- Corn fritters
- Udon soup with roast duck, broccoli and coriander
- Creamy pasta sauce with smoked chicken and broccoli
- Upside-down pineapple cake
- Pineapple relish
Hot Tips
Cooking pasta
When cooking pasta the golden rule is to have the water rolling and boiling. This prevents the pasta sticking together. Also add plenty of salt to the cooking water. Drop in pasta, stir once then cook for 7 minutes (for fresh pasta) or according to packet instructions for dried pasta.
Glossary
Pomegranate Molasses
A dark sticky liquid made from pomegranates and used to add a tart flavour, usually to Middle Eastern cuisine.
