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- 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 |
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Glossary
Sage
A perennial broad-leaved herb that is widely cultivated for its leaves, which have an aromatic, slightly bitter flavour and are used for flavouring fatty meats (such as pork), stuffings, marinades, certain cheeses and various drinks.
