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 Herald Sun - Stellar - - Contents - by Donna Hay

Souf­flé.

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

IN­GRE­DI­ENTS

• 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

Method

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.

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