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Double baked gruyere soufflé with wholegrain mustard sauce

Recipe from: 8/27/2009 12:00:00 AM
egg white

Ingredients 13
Servings 6
Time 20


  • 170
  • 170
  • 500
    full cream milk
  • 150
    grated mature gruyere cheese
  • 4
    egg yolks
  • 6
    egg whites
  • 1
  • Salt to taste
  • Sauce
  • 500
  • 2
    wholegrain mustard
  • 150
    good white wine
  • Salt and pepper to taste


Preheat oven to 160 C.
Melt the butter in a pot and add the flour to make a roux.
Remember to stir well and cook out the flour of it will taste floury.
Take off the heat and slowly add the milk, whisking to prevent lumps.
Let it come to the simmer whisking occasionally so it does not stick to the bottom.
It will thicken and must be a thick cream consistency. Take it off the heat and let it cool slightly.
Add the cheese, egg yolks, nutmeg and salt, and combine well.
Butter the ramekins and place in a bain-marie with water half way up the ramekins.
Whisk the egg whites to soft peak.
Combine with the mixture and place in the ramekins, place in the oven immediately for about 20 mins.
Take them out when they have 'peaked' and are just cooked inside, let them cool and refrigerate.
Add cream to a pot with the wine and mustard and reduce until it becomes a thicker consistency.
Remove soufflés from the fridge and their ramekins and place on a baking tray.
Pour the cream over the soufflés and around them in the baking tray. Add a bit of grated gruyere over the tops of each one.
Bake in an oven at 180 C for about 10 mins until slightly risen and browned on top.
Remove and serve on a plate with fresh rocket. Drizzle the remaining sauce on the pan over the top and around the plate.

Read more on: bake  |  dairy

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