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Rosie Cupitt, Head Cheesemaker, was inspired by a Gruyere Souffle she saw in Gourmet Traveller (they originally modelled it on a Stephanie Alexander recipe) and decided to try it out with her Vueve. The outcome was so delicious she wanted to share it with you. What a perfect Isolation Baking Idea. It’s easier than you think, give it a go!
- 80 gm butter, coarsely chopped
- 80 gm plain flour
- 380 ml warm milk
- 140 gm grated Cupitt’s Milton or Veuve
- 4 eggs, separated
- 400 ml pouring cream (2 cups)
- plus vinaigrette and salad leaves to serve (see Step 8)
- Step 1Preheat oven to 180 deg C. Melt butter in a saucepan over medium-high heat, add flour and stir continuously until sandy coloured (2-3 minutes).
- Step 2Gradually add milk, beating continuously until smooth, then stir continuously until thick (2-3 minutes).
- Step 3Add the cheese, stir to combine, remove from heat and stand to cool slightly (2-3 minutes).
- Step 4Stir in egg yolks until smooth and combined, season to taste.
- Step 5Whisk eggwhite and a pinch of salt until firm peaks form, then fold one-third of eggwhite into cheese mixture. Fold cheese mixture through remaining eggwhite and divide among 6 buttered and floured 200ml metal dariole moulds or small ceramic pots (see note below for other alternative), smoothing tops.
- Step 6Place moulds in a roasting pan, pour in enough boiling water to come halfway up sides, then bake until soufflés are puffed and golden (25-30 minutes). Cool in moulds for 10 minutes, then run a small knife around sides of moulds and turn out onto a tray lined with baking paper. Cover and refrigerate until required. Soufflés will keep refrigerated for 2 days.
- Step 7
Transfer soufflés to heatproof bowls, pour over cream, scatter with remaining cheese and bake until risen and golden (20-25 minutes).
- Step 8
Serve hot with crisp green salad leaves using vinaigrette made from two thirds cup olive oil, one third cup apple cider vinegar, 1 heaped teaspoon of good Dijon mustard and salt and pepper to taste. This sweet vinaigrette suits the soufflé flavours.
Note: it can also be made using a 1.2 litre round dish to make one larger size, but be careful to cool completely when taking soufflé out of this mould.
Lots of questions and excitement around Cupitt’s opening up for diners againread more