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
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”