Donna Hay:

Master the art of the clas­sic French favourite with this im­pres­sive yet easy-to-fol­low recipe. Full of rich flavour, it is a light and fluffy dish per­fect for en­ter­tain­ing

Sunday Tasmanian - Tassie Living - - TASSIE LIVING - by Donna Hay

Full of flavour this light dish is the per­fect en­ter­tainer


• melted but­ter

• 1¹∕³ cups (50g) finely grated parme­san, plus ex­tra

• 30g un­salted but­ter

• 2 cloves gar­lic, crushed

• ¼ cup (35g) plain (all-pur­pose) flour

• ²∕³ cup (160ml) milk

• 4 eggs, sep­a­rated, plus 1 egg white

• 1 cup (70g) finely grated gruyere

• 1 cup (80g) finely grated ched­dar

• ¹∕³ cup flat-leaf pars­ley, finely chopped

• sea salt and cracked black pep­per


STEP 1 Pre­heat oven to 200°C. Brush 4 x 1½-cup-ca­pac­ity (375ml) oven­proof ramekins with melted but­ter and sprin­kle with ¹⁄₃ cup (15g) parme­san. Re­frig­er­ate. Melt but­ter in a saucepan over low heat.Add gar­lic and cook for 30 sec­onds.Add flour and cook for 1 minute un­til com­bined. Grad­u­ally add milk and bring to the boil, stir­ring for 2 min­utes un­til mix­ture is thick­ened.

STEP 2 Re­move from heat.Add egg yolks, gruyere, ched­dar, pars­ley, salt, pep­per and re­main­ing parme­san and mix to com­bine. Place mix­ture in a large bowl and set aside to cool.

STEP 3 Place all the egg whites in a large bowl. Us­ing elec­tric beat­ers, beat un­til stiff peaks form.Add ¹⁄₃ of the egg whites to cheese mix­ture and gen­tly fold through to com­bine. Re­peat with re­main­ing egg whites.

STEP 4 Spoon cheese mix­ture into ramekins and place on an oven tray. Cook for 20–22 min­utes or un­til puffed and golden. Sprin­kle with parme­san and serve. Serves 4.

“An im­pres­sive French favourite that’s easy to fol­low”

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