Christmas is made for dishes that feel a little special, and few ingredients rise to the occasion quite like Le Gruyère AOP. This golden, cloud-like soufflé puts one of the world’s great cheeses firmly at the heart of the festive feast.
Light, golden and gloriously cheesy, this festive soufflé makes an impressive addition to the Christmas table. Rich Le Gruyère AOP brings its unmistakable nutty flavour, while a hint of anise adds a subtle festive note. Best of all, that magnificent rise provides a little tableside theatre – just be ready to serve it straight from the oven.
Le Gruyère AOP Christmas soufflé
4
20
minutes40
minutesIngredients
100 g 100 Le Gruyère AOP
6 6 eggs, separated
350 ml 350 milk
80 g 80 butter, plus extra for greasing
60 g 60 plain flour, plus extra for dusting
Salt and freshly ground black pepper
Star anise or ground anise, to taste
Method
- Preheat oven to 180°C. Butter a soufflé dish, then lightly dust with flour.
- Finely grate Le Gruyère AOP and set aside.
- Season the milk with pepper and gently heat in a saucepan.
- Melt the butter in a separate saucepan, then add the flour. Remove from the heat and stir until smooth.
- Gradually add the warm milk, stirring well to combine. Return to the heat and cook, stirring vigorously, for 1 minute or until the mixture thickens.
- Remove from the heat and add the egg yolks one at a time, mixing well after each addition. Stir through the grated Gruyère AOP, season with salt and pepper, then add a little star anise or ground anise to taste.
- In a clean bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture, taking care to retain as much air as possible.
- Pour the mixture into the prepared soufflé dish and bake for 35 minutes, or until beautifully risen and golden. Serve immediately.
Notes
- *CHEF’S TIP: If you want to save time and hassle de-seeding a whole pomegranate, you can use thawed frozen pomegranate arils, or look for fresh arils in the cut fruit fridge.
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