Souffle Suissesse Michel Roux Recipes

SOUFFLE SUISSESSE (MICHEL ROUX)

Steps:

• 1. Heat the oven to 200C/400F/Gas 6. Melt the butter in a heavy-based saucepan, then whisk in the flour. Cook, stirring continuously, for about a minute. Slowly whisk in the milk and bring to the boil, whisking all the time to prevent any lumps from forming. 2. Quickly whisk in the egg yolks and remove from the heat; season with salt and pepper. Cover with a piece of buttered greaseproof paper to prevent a skin from forming. 3. Whisk the egg whites with a pinch of salt until they form stiff peaks. 4. Add a third of the egg whites to the yolk mixture and beat with a whisk until evenly mixed, then gently fold in the remaining egg whites. Spoon the mixture into four well-buttered 8cm/3in diameter tartlet moulds and place in the oven for six minutes, or until the tops begin to brown. 5. Meanwhile, season the cream with a little salt and white pepper, warm it gently and stir in 100g/3½oz of each cheese until melted. 6. Place a layer of the cream mixture into each of four heatproof serving bowls then turn the soufflés out into the cream, sprinkle the grated cheese over the top, then place them under a pre-heated grill for 2-3 minutes. 7. Serve immediately.

CHEESE SOUFFLé IN 4 EASY STEPS

Steps:

• Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
• Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
• Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
• Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
• EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.