Gabriel Gaté talks about Swiss food and discusses Swiss cheeses with cheesemaster, Will Studd. Eccentric French gendarme, François, shares his recipe for cheese soufflé using gruyère and emmental.
- 30 g butter
- 30 g plain flour
- 350 ml milk
- ¼ tsp freshly grated nutmeg
- 1 good pinch of cayenne pepper
- freshly ground black pepper
- 2 small egg yolks
- 50 g grated gruyère cheese
- 50 g grated emmental cheese
- 6 egg whites
- 1 pinch of cream of tartar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You need an 18 cm soufflé mould, well buttered and floured.
Preheat the oven to 180°C.
Melt the butter in a medium saucepan on medium heat. Whisk in the flour and cook for about 2 minutes. Slowly add the milk, whisking constantly until it forms a smooth white sauce. Cook gently for 3-4 minutes, then turn off the heat.
Mix in the nutmeg, cayenne pepper and a little black pepper. Then mix the egg yolks and grated cheese in well. Transfer the preparation to a large bowl.
Beat the egg whites and a pinch of tartar until stiff. Mix a little of the beaten whites into the white sauce, then gently fold in the remaining whites.
Pour the soufflé preparation into the prepared mould and flatten the top. If you wish, you can decorate the top with small, flat, diamond-shaped pieces of cheese for effect.
Bake in the preheated oven for about 35 minutes, then serve immediately. Take care when carrying the hot soufflé to the table. Spoon the soufflé onto plates.
Photography by Benito Martin. Styling by Sarah O’Brien. Food preparation by Alice Storey.
Props by Hayden Youlley designs.