November 27, 2011

Albert Roux's souffle Suisesse

I was ever so lucky to get to go to le Gavroche last year for one of the most amazing meals I have ever had in my life.  For my starter I had the house speciality - the soufflé Suisesse (twice baked cheese soufflé) which was like a mouthful of cloudy heaven! A month later I decided to try out the recipe for part of my Valentine's day dinner for the other half! It obviously wasn't as heavenly but it sure had the flavour (and the calories - but they don't count on treats like this do they now?!)

Now despite what people have said, soufflés should not be perceived as that difficult to make - just follow the recipe and the timings and get your oven temperature right and it should turn out lovely (the best part is you have to bake this one twice so it will naturally not be perfectly risen by the time you serve it anyway!)

This is Albert Roux's recipe as served as first served at Le Gavroche 46 years ago - and still is

Serves 4
45g butter
45g plain flour
500ml milk
5 egg yolks
salt and freshly ground white pepper
6 egg whites
600ml double cream 
200g grated mature cheddar and compte cheese

OR gruyère or emmental 

Heat the oven to 180ºC
Melt the butter in a thick-based saucepan, whisk in the flour and cook, stirring continuously, for about 1 minute. 
Whisk in the milk and boil for 3 minutes, whisking all the time to prevent any lumps from forming. Beat in the yolks and remove from the heat, and season with salt and pepper. Cover with a piece of buttered greaseproof paper to prevent a skin from forming.
Whisk the egg whites with a pinch of salt until they form firm, not stiff, peaks. Once the egg yolk mixture cools slightly (so that the egg white doesn't cook), add a third of the egg whites to the yolk mixture and beat with a whisk until evenly mixed, then gently fold in the remaining egg whites - no white should be visible - be gentle though.

Spoon the mixture (but don't smooth or tap to ensure all of the air is kept in)  into four well-buttered 8cm-diameter tartlet moulds (I used ramekins) (this can not be stressed enough - all of the effort for this and they end up getting stuck) Butter like you haven't buttered before!  Then place in the oven for 3-5 minutes, until the tops begin to turn golden. 
Meanwhile, season the cream with a little salt, warm it gently and pour into a warmed gratin dish (if it is cold the soufflé will flop). Sprinkle some of the cheese on the cream then turn the soufflés out into the cream, sprinkle the remaining grated cheese over the soufflés, then return to the oven for 5 minutes. Serve immediately.

mmmmmm - light and fluffy and such a wonderful treat
See the brothers Albert & Michel cook the Souffle together

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