Twice-Baked Le Gruyère AOP Soufflé Recipe
Preparing soufflés at home can strike fear into even the most accomplished home cooks, but a twice-baked soufflé is a little easier to master. This recipe from
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.greatbritishchefs.com.
Cooking tools:
- Ramekin
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Grater
- Baking dish
- Plate
- Spoon
Ingredients
- 425g of whole milk
- 1 pinch of nutmeg
- 1/2 onion, peeled but kept whole
- 75g of unsalted butter
- 75g of plain flour
- 1 pinch of English mustard powder
- 6 eggs, separated
- 250g of Gruyère, grated, plus 5g extra for finishing
- 425g of double cream
- salt
- pepper
- 1 knob of butter, for greasing the ramekins
- salad leaves, dressed in a little olive oil
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