Equipment
Ingredients
Soufflé Base
- 425 ml milk
- 1 garlic, smashed
- 50 g onion, cut into wedges
- 30 g thyme, roughly chopped
- 1 bay leaf
- 85 g unsalted butter
- 85 g all-purpose flour
- 55 g cheddar cheese, grated
- 55 g gruyère cheese, grated
- 110 g fontina cheese, grated
- 15 g dijon mustard
- 6 eggs, separated
- 20 g semolina
Cheese Cream and Garnish
- 200 ml heavy cream
- 100 g fontina cheese, grated
- 50 g parmesan cheese, grated
- 100 g spinach, wilted
Nutrition (per serving)
Method
Preheat the oven to 210°C (410°F) or 190°C (375°F) for fan-assisted ovens.
Combine milk, smashed garlic, onion wedges, chopped thyme, and the bay leaf in a saucepan and heat gently.
Filter the milk through a sieve into a clean container and discard the solids.
Melt the butter in a saucepan and stir in the flour to create a smooth paste.
Cook the flour paste for 2 minutes over medium heat, stirring until it pulls away from the sides of the pan.
Slowly pour the infused milk into the pan while whisking constantly to prevent lumps.
Simmer the sauce for 5 minutes, stirring continuously until the mixture thickens.
Stir in the grated cheddar, gruyère, 110g of fontina, and the Dijon mustard until the cheese is fully melted.
Remove the pan from the heat and mix in the egg yolks until combined.
Whisk the egg whites in a clean mixing bowl until stiff peaks form.
Gently fold the whipped egg whites into the cheese mixture using a spatula.
Grease three ramekins with butter, line the bottoms with parchment paper, and coat the interiors with semolina.
Distribute the soufflé mixture into the ramekins and place them in a roasting tin filled halfway with boiling water.
Bake for 25 minutes at 210°C (410°F) until the soufflés have risen.
Heat the heavy cream in a small pan, then stir in the remaining fontina and parmesan until melted.
Invert the soufflés onto plates, pour the warm cheese cream over them, and serve immediately with optional spinach.
Chef's Notes
- For the best rise, ensure your egg whites are at room temperature and free from any yolk. A clean, grease-free bowl is crucial for achieving stiff peaks.
- When folding the egg whites into the cheese base, be gentle. Overmixing will deflate the whites, resulting in a less voluminous soufflé.
- The water bath (bain-marie) is essential for even cooking and preventing the bottom of the soufflés from overcooking before the center is set.
- Prepare your ramekins meticulously. The semolina coating provides a surface for the soufflé to cling to as it rises, helping it achieve maximum height.
- Serve immediately! Soufflés are notoriously fleeting and will begin to deflate as soon as they are out of the oven.
