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
“An impressive French favourite that’s easy to follow”
• melted butter •11/3 cups (50g) finely grated parmesan, plus extra • 30g unsalted butter • 2 cloves garlic, crushed • 1/4 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.