Puff piece


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Melted but­ter, for brush­ing 1⅓ cups (50g) finely grated parme­san, plus ex­tra to serve 30g un­salted but­ter 2 cloves gar­lic, crushed ¼ cup (35g) plain (all-pur­pose) flour ⅔ cup (160ml) milk 4 eggs, sep­a­rated, plus 1 egg­white, ex­tra 1 cup (70g) finely grated gruyere 1 cup (80g) finely grated ched­dar ⅓ cup flat-leaf pars­ley leaves, finely chopped

Sea salt and cracked black pep­per

tips + tricks

Brush­ing the ramekins with but­ter and coat­ing them with parme­san al­lows the soufflé to rise.

Make sure not to over­mix the egg­whites when fold­ing them into the cheese mix­ture or you’ll beat out all of the air.

Keep the oven door closed while cook­ing – open­ing the door will let cold air in, which might make the souf­flés sink. Recipes DH FOOD TEAM


Step 1

Pre­heat the oven to 200C. Brush 4 x 1½-cup­ca­pac­ity (375ml) oven­proof ramekins with the melted but­ter and sprin­kle with ⅓ cup (15g) of the parme­san. Re­frig­er­ate un­til re­quired. Melt the but­ter in a small saucepan over low heat. Add the gar­lic and cook for 30 sec­onds. Add the flour and cook, stir­ring, for 1 minute un­til well com­bined. Grad­u­ally add the milk and bring to the boil, stir­ring con­stantly, for 2 min­utes or un­til the mix­ture is thick­ened and smooth.

Step 2

Re­move from heat. Add the egg yolks, gruyere, ched­dar, pars­ley, salt, pep­per and re­main­ing parme­san and mix well to com­bine. Place the cheese mix­ture in a large bowl and set aside to cool slightly.

Step 3

Place the egg­whites and ex­tra egg­white in a large bowl and, us­ing elec­tric beat­ers, beat un­til stiff peaks form. Add ⅓ of the egg­whites to the cheese mix­ture and gen­tly fold through to com­bine. Re­peat, in batches, with the re­main­ing egg­whites.

Step 4

Spoon the cheese mix­ture into the pre­pared ramekins and place on an oven tray. Cook for 20-22 min­utes or un­til puffed and golden brown. Sprin­kle with the ex­tra parme­san and serve im­me­di­ately.

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