Comte Cheese Souffle
Indulge in Raymond Blanc's Comte Cheese Souffle recipe—luxurious and sure to impress at your next dinner party. Serves 6.
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.dairyko.co.uk.
Cooking tools:
- Pastry brush
- Kitchen scale
- Grater
- Pepper mill
- Souffle dish
- Oven
- Baking sheet
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Spatula
- Metal spoon
- Spoon
- Measuring spoon
- Pitcher
Ingredients
- 25g unsalted butter , softened
- 25g dried, fine breadcrumbs
- 25g comté , finely grated
- 50g unsalted butter
- 50g plain flour
- 450ml full-fat milk , warmed
- 140g comté , grated
- 1 tsp Dijon mustard
- white pepper , for seasoning
- 3 medium egg yolks
- 7 medium egg whites
- ½ tsp lemon juice
- 150ml double cream
- 75g comté , grated
- 1 tbsp kirsch (optional)
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