Comté Cheese Soufflé
Raymond Blanc's Comté Cheese Soufflé! Raymond's mother made this treat for his family of seven once a week.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Souffle dish
- Pastry brush
- Baking sheet
- Oven
- Saucepan
- Whisk
- Mixing bowl
- Spatula
- Metal spoon
- Sauceboat
- Kitchen scale
- Measuring cup
- Measuring spoon
- Grater
- Parchment paper
- Fine-mesh sieve
- Hand mixer
- Stove
- Chef's knife
- Cutting board
- Plate
- Oven mitt
- Kitchen timer
- Pepper mill
- Paper towel
Ingredients
- 20g unsalted butter, softened
- 20g dried, fine breadcrumbs
- 50g unsalted butter
- 50g plain flour
- 450ml whole milk, warmed
- 160g young Comté cheese, grated
- 1 tbsp Dijon mustard
- 3 organic/free-range medium egg yolks
- 2 pinches of sea salt, or to taste
- 2 pinches of white pepper, or to taste
- 7 organic/free-range medium egg whites
- 14 drops of lemon juice
- 20g young Comté cheese, finely grated
- 150ml double cream
- 70g young Comté cheese, grated
- 4 turns of freshly ground white pepper
- 1 tbsp kirsch (optional)
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