You may also like
Categories:Viewed: 42 - Published at: 7 years ago
Ingredients
- 6 tbsp butter, softened
- 1 None large leek, finely chopped
- 2 tsp finely chopped fresh thyme leaves
- 1/2 tbsp flour
- 1/3 cup milk
- 7 oz finely grated Gruyere cheese
- 1/4 tsp ground white pepper
- 4 None large eggs, separated
- 1 1/4 cups heavy cream
- 1 tbsp cornstarch
Method
- Preheat oven to 375°F. Generously brush 6 ramekins with 1 tbsp butter, using upward strokes. Chill until required.
- Melt remaining butter in a saucepan over medium heat. Sweat leek and thyme for 10 mins, or until soft. Add flour and cook for 2 mins, stirring often. Gradually add milk and stir continuously until thick, about 5 mins. Remove from heat and add 4 oz cheese and white pepper. Stir until melted. Season. Stir in egg yolks, 1 at a time, mixing well between each addition. Let cool.
- Whip egg whites to soft peaks then fold into leek mixture. Distribute between ramekins. Gently tap ramekins on the palm of your hand to settle mixture then level with the back of a knife. Wipe around rims. Place in a roasting pan.
- Transfer pan to oven. Add enough boiling water to pan to come halfway up sides of ramekins. Bake for 20 mins. Let cool slightly then chill until 20 mins before serving.
- Preheat oven to 400°F. Turn souffles out into a small baking dish just big enough to all of the souffles. Combine remaining cheese, cream and cornstarch. Season then spoon over souffles. Bake for 18-20 mins, until golden brown. Serve immediately.
