Twice-Baked Comté Soufflé recipe, from La Villa de Mazamet
Twice-Baked Comté Soufflé recipe, from La Villa de Mazamet
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.villademazamet.com.
Ingredients
- 220 grams of 18 month aged Comté (or a good quality strong Cheddar) - grated
- 2 teaspoons of Dijon mustard
- 600 ml of full fat milk
- 1/2 an onion - roughly chopped
- Pinch of grated nutmeg
- 2 bay leaves
- Salt & Pepper
- 2 tablespoons of chives, chopped
- 80 grams of unsalted butter (plus a little extra for greasing)
- 80 grams of plain flour
- 6 large free-range eggs, separated
- 75 grams of grated Gruyere cheese
- 500 ml of single cream
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