WINTER menus
To line the soufflé dish Place the soufflé and the sauce in the middle of the table; and let your family
20g unsalted butter, softened and friends help themselves.
20g breadcrumbs, dry
Chef’s notes (*)
For the soufflé mix *1 Salt does not help the coagulation of the egg white, it delays it. The salt
6 medium egg whites helps to lengthen the whipping process. On the other hand the lemon juice
¼ juice of a lemon does three things; it helps the coagulation of the egg white, prevents the
1 pinch sea salt graining, and makes the whipping of the egg white safe and easy. And, in
addition, it helps the flavour.
For cooking the soufflé *2 By cooking the roux you make the flour much more digestible and this also
20g Comté cheese gives a wonderful nutty flavour. In cooking the base for 3-5 minutes you are
breaking down the starch molecules in the flour, which in turn will thicken the
For the sauce (optional) base and leave a creamy taste and texture.
150ml double cream *3 For the savoury soufflé the egg white needs to be whipped a little firmer.
4 turns of freshly ground white pepper *4 The Comté cheese, like Parmesan, holds quite a lot of salt, you should
70g Comté cheese, grated need little or no additional salt.
1 spoonful of Kirsch (optional) *5 To achieve a tall, even soufflé, thumb around the edge of the soufflé dish
just before placing in the oven, this releases the mix, and helps the soufflé
Method to rise evenly.
Preparing the soufflé base
Preheat the oven to 175°C. Place a baking tray on the middle shelf. Variations
On a medium heat in a small saucepan, melt the butter, add the flour and The list of different cheeses to use for soufflés is endless; goat’s cheese,
whisk until a smooth consistency; cook the roux to a blonde colour (*2). Stinking Bishop, Stilton and Gruyère are just a few.
Gradually add the milk little by little, whisking it to a smooth consistency. As an alternative you can use individual moulds—4, 5.5cm x 9.5cm moulds
Lower the heat, add the cheese and mustard, and continue to cook, stirring are perfect for this recipe.
from time to time for 3-5 minutes. If you use individual moulds, preheat the oven to 200°C and cook for 10
Remove from the heat and allow to cool a little. Add the egg yolks and stir minutes, then sprinkle the cheese and cook for a further 6 minutes to achieve
until the mixture is consistent. Keep warm. a great soufflé.
Lining the soufflé dish
Line the earthenware soufflé dish with melted butter and the dried
breadcrumbs, reserve.
Whisking the egg whites
In a mixing bowl add the lemon juice and salt to the egg white and whisk
until very soft peaks are formed, then continue whisking until you have firm
peaks (*3).
Making the soufflé mix and filling the dish
For the soufflé mixture, in a large mixing bowl place the warm soufflé base and
whisk in briskly 1⁄3 of the whipped egg whites to lighten the base. Then, carefully
fold in the remaining egg whites; delicately cut and lift the mix to ensure there is a
minimum loss of volume and lightness. Taste and adjust the seasoning if necessary
(*4). Pour the soufflé mixture into the dish, smooth the top with a long palate knife
and push the soufflé mixture away from the side of the dish by sliding your thumb
around the edge (*5).
Cooking the soufflé
Cook in the preheated oven for 21 minutes, sprinkle the cheese on top of the
soufflé and cook for a further 7 minutes. Remove from the oven and serve
immediately.
Making the sauce (optional)
Whilst the soufflé is cooking (optional) bring the cream to the boil and add the
cheese and pepper, stirring continually. Once the cheese has melted, remove
from the heat, taste. Of course a dash of Kirsch would not go amiss. Pour the
sauce into a separate sauceboat.
To serve
38 RAYMOND BLANC’s SEASONS www.raymondblanc.com
RBS6_XmasMenus 36-49.vp.indd 38 28/11/08 5:54:36 pm
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