 Comté Soufflé |
This recipe was inspired by my recent travels. I ate a similar dish at the Equinox ship on the Rome leg of the Celebrity Cruise. It was a stunning goats cheese soufflé and I was told the most popular dish on the cruise. When I arrived home I had to reproduce it, but instead of goats cheese I used Comté, because that is what I had in my fridge at that time. This recipe is as good as the one I ate on the ship.
This is a very special, easy and perfect recipe as starter with crusty bread as well as a side dish for the festive season or any celebration. I can be made in advance and finished off just before serving.
Comté Soufflé recipe
A recipe based on Michel Roux Jr. Soufflé Suissesse
Ingredients
Soufflé
• 45g butter (1 tbsp)
• 45g plain flour
• 500ml cold milk (2.5 cups)
• 5 large free-range eggs, separated
• salt and freshly ground white pepper
Sauce
• 600ml double cream / heavy cream (3 cups)
• 150g French Comté, grated
Comté Soufflé recipe
Method
1)Heat the oven to 200C/400F/Gas 6. Melt the butter in a heavy-based saucepan, and
then whisk in the flour. Cook, stirring continuously, for about a minute.
Slowly whisk in the milk and bring to a boil, whisking all the time to prevent
any lumps from forming.
then whisk in the flour. Cook, stirring continuously, for about a minute.
Slowly whisk in the milk and bring to a boil, whisking all the time to prevent
any lumps from forming.
2)Quickly whisk in the egg yolks and remove from the heat; season with salt and pepper.
Cover with a piece of buttered greaseproof paper to prevent a skin from forming.
Cover with a piece of buttered greaseproof paper to prevent a skin from forming.
3)Whisk the egg whites with a pinch of salt until they form stiff peaks.
4) Add a third of the egg whites to the yolk mixture and beat with a whisk until
evenly mixed, and then gently fold in the remaining egg whites. Spoon the
mixture into four well-buttered 8cm diameter tartlet moulds or ramekins and
place in the oven for six minutes, or until the tops begin to brown.
evenly mixed, and then gently fold in the remaining egg whites. Spoon the
mixture into four well-buttered 8cm diameter tartlet moulds or ramekins and
place in the oven for six minutes, or until the tops begin to brown.
5) Meanwhile, season the cream with a little salt and white pepper, warm it gently
and stir in 150g of Comte cheese until melted.
and stir in 150g of Comte cheese until melted.
6)Place a layer of the cream mixture into each of four heatproof serving bowls then
turn the soufflés out into the cream, sprinkle the grated cheese over the top,
and then place them under a pre-heated grill for 2-3 minutes.
turn the soufflés out into the cream, sprinkle the grated cheese over the top,
and then place them under a pre-heated grill for 2-3 minutes.
7)Serve immediately. It’s sooo good! Enjoy it!
 Delicious Comté Soufflé recipe |
Comte is one of my favourite cheeses (amongst many!) This looks like a perfect winter warmer – I must try it out.
Cheers Suzanne! this recipe is great for the winter too.
Looks gorgeous!
Thanks Kavey, gorgeous and I can assure you very tasty! x
Defo on my list!