Soufflé Suissesse Archive
This light-as-air soufflé served in a creamy Swiss-cheese sauce makes an impressive winter starter.
Ingredients
- 45g/1½oz butter
- 45g/1½oz plain flour
- 500ml/17fl oz cold milk
- 5 free-range eggs, separated
- salt and freshly ground white pepper
- 600ml/20fl oz double cream
- 150g/5oz Gruyère, grated
- 150g/5oz cheddar, grated
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