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Ingredients
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For the bechamel sauce
- 30 g (1 oz) butter
- 30 g (1 oz) flour
- 250 ml (1/2 pint or 1 cup) full-fat milk
- Fine salt and ground pepper
- A pinch of nutmeg
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For the soufflé
- 60 g (2 oz) grated Emmental (or Swiss Gruyère)
- 60 g (2 oz) grated Comté (or a full-fat, hard cheese)
- 20 g (3/4 oz) grated Parmesan
- 5 egg yolks
- 4 egg whites
- 20 g (3/4 oz) soft butter
1/ Pre-heat the oven to 180°C (350°F / Gas Mark 4).
2/ First, make the bechamel sauce: melt the butter in a saucepan over a low heat, add the flour and cook for 2 minutes, stirring continuously with a whisk. Pour in the cold milk all at once, season and turn off the heat as soon as it comes to the boil.
3/ Add the grated Comté and Emmental, mixing well to make sure they melt. Add the egg yolks one by one.
4/ Grease the soufflé mould well with the softened butter.
5/ Beat the egg whites into a peak that is not too stiff, add a pinch of fine salt and fold carefully into the bechamel sauce. Fill the mould with the mixture and smooth the surface carefully. Gently sprinkle the Parmesan on top.
6/ Place in the oven for 35 minutes.