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Souffle recipe
- Cuisine: French
- Serves 4-6
Marie-Helene Clauzon shares her special souffle recipe with Food Safari's
Maeve O'Meara.
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.
If you enjoyed this Souffle recipe then browse more French recipes, dessert recipes and our most popular hainanese chicken rice recipe.
French Restaurants
Displaying 10 of 464 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
|
Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
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Hot Tips
Deep frying
If you are deep frying and do not have a thermometer, you can test if the oil is ready by dropping a cube of crustless white bread in the oil. If the oil is hot enough the bread should be golden brown in about 60 seconds.
Glossary
Bastourma
Cured, salted beef (often halal) coated with spices and usually sliced finely and similar to pastraimi. Popular in Turkish, Lebanese and Armenian cuisines.
