Soufflé Suissesse

Name: Soufflé Suissesse
Yield: Serves 4
Ingredients: 500 ml milk; 5 egg yolks; Salt and freshly ground white pepper; 45 g plain flour; 45 g butter; 6 egg whites; 200 g Gruyère or Emmental cheese, grated; 600 ml double cream

Preparation info

Serves
4

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

A timeless Gavroche classic: rich yet light, and definitely indulgent.

Ingredients

45 g butter
45 g plain flour
500

Dessert
Vegetarian

Method

Heat the oven to 200°C/400°F/Gas 6.
Melt the butter in a thick-based saucepan, whisk in the flour and cook, stirring continuously, for about 1 minute. Whisk in the milk and boil for 3 minutes, whisking all the time to prevent any lumps from forming.
Beat in the yolks and remove from the heat; season with salt and pepper. Cover with a pie