Equipment
Ingredients
Infused Soufflé Base
- 480 ml whole milk, cold
- 1 garlic, smashed
- 55 g yellow onion, thickly sliced
- 8 g fresh thyme, whole sprigs
- 1 bay leaf
- 75 g unsalted butter
- 75 g all-purpose flour
- 60 g sharp cheddar cheese, finely grated
- 60 g aged gruyère, finely grated
- 100 g fontina cheese, finely grated
- 18 g dijon mustard
- 6 eggs, separated
- 20 g semolina flour
Cheese Mornay Finish
- 220 ml heavy cream
- 90 g fontina cheese, grated
- 45 g parmesan cheese, finely grated
- 150 g baby spinach, wilted and squeezed dry
Nutrition (per serving)
Method
Preheat your oven to 210°C (410°F). Place a baking sheet on the middle rack to heat.
In a saucepan, combine milk, garlic, onion, thyme, and bay leaf. Bring to a gentle simmer, then remove from heat and let steep for 15 minutes.
Pass the infused milk through a fine-mesh sieve into a clean jug, discarding the aromatics.
Melt the butter in a clean saucepan over medium heat until foaming.
Whisk in the flour and cook for 3 minutes to create a blonde roux, ensuring the raw flour taste is cooked out.
Gradually pour the infused milk into the roux, whisking constantly to maintain a smooth, lump-free emulsion.
Continue to cook the bechamel for 5 minutes until thick and glossy, then stir in the Dijon mustard.
Remove from heat. Add the grated cheddar, Gruyère, and 100g of Fontina, stirring until the cheese is fully integrated.
Beat the egg yolks into the warm cheese mixture one at a time until the base is rich and homogenized.
In a separate immaculate bowl, whisk the egg whites until they reach stiff, glossy peaks.
Gently fold one-third of the egg whites into the cheese base to lighten it, then delicately fold in the remaining whites with a silicone spatula.
Butter the ramekins, line the bottoms with parchment, and coat the sides with semolina. Fill the ramekins to the brim with the soufflé mixture.
Place ramekins in a roasting tin filled halfway with boiling water. Bake at 210°C (410°F) for 25 minutes.
While baking, simmer the heavy cream in a small pan, then whisk in the remaining Fontina and Parmesan until smooth.
Invert the soufflés onto plates, remove parchment, and drape with the warm cheese cream. Serve immediately over wilted spinach.
Chef's Notes
- Temperature is everything: ensure your eggs are at room temperature for maximum volume when whipping.
- The 'Bain-Marie' (water bath) provides a gentle, even heat that prevents the eggs from curdling before the structure sets.
- Always use a heavy-bottomed pan for the bechamel to prevent localized hot spots that can scorch the dairy.
Storage
Refrigerator: 24 hours — The soufflé base (before folding in egg whites) can be stored; the finished soufflé must be served immediately.
Reheating: Cannot be reheated without total loss of structure.
