GRUYERE SOUFFLÉ

image coming soon

Ingredients

  • 260 gm Butter
  • 1200 ml Milk
  • 180 gm Plain flour
  • 5 cups Gruyere (grated)
  • 2 cups Parmesan (grated)
  • 16 ea Eggs (separated)
  • 3 cloves Garlic (peeled)
  • 2 tbsp Truffle oil

COOKING INSTRUCTIONS

1

Make roux with butter and flour and then add seasoned hot milk to form bechamel.

2

Add cheese and truffle oil to bechamel and mix in well.

3

Slowly add 1 yolk at a time to the cool cheese bechamel until all egg yolks are included.

4

Beat egg whites until stiff peaks and slowly fold into cheese batter to form a light souffle mix.

5

Pour mix into ramekins that have been lined with butter and flour.

6

Bake in Bain Marie at 180º until cooked.