Making a soufflé has been made to be daunting, well it is not. A soufflé is just about respecting a few rules and seeing it rise and not deflating.
Let’s get cooking!
- Prep Time : 20 minutes
- Cook Time : 30-35 minutes
1/ Preheat your oven to gas mark 6(180c) during that time in your pot melt the butter, add the flour to make a roux without letting it take some colour, add the milk little bit at a time until fully incorporated to the flour making sure to turn at all time quite energetically, repeat until all the milk has been used and your white sauce looks creamy.
2/ Add the white wine, the fresh cream, the nutmeg and season to taste. Let it cook for another 1-2 minutes add the grated cheese let it melt, taste again to see if you need more seasoning. Let it rest.
3/ Separate the eggs and whisk the white until fluffy and firm. Add the yolks to the Luke warm white sauce it will become shiny and glossy. Now take one spoon of the whisked egg white in your mixture and fold it in the sauce, this will make your sauce already lighter, now take the rest of the egg white and fold them in gently with a metal spoon going all around and under the sauce incorporating the white ever so slowly.
4/ Once done put the mix in a buttered dish and in the oven for 30-35 minutes without opening the oven or the soufflé could deflate.