Born in Northern Ireland, Trish moved to Paris in the early 80s and, after working in Marketing and PR ,in 2000 set up a company ...
35 g butter
50 g plain flour
250 ml full-fat milk
2 egg yolks
5 egg whites
75 g grated gruyere, cantal or beaufort cheese
pinch of ground nutmeg
salt and freshly ground black pepper
greasing the soufflé dish:
15 g butter
1 tblsp flour
Preheat the over to 200°C (400°F/Gas 6).
Grease and flour a 14cm diameter, 8cm high soufflé dish, then leave it in the fridge.
Melt the butter for the soufflé in a saucepan, add the flour and cook for a few minutes, stirring continuously with a whisk or a wooden spoon. When the roux is a golden colour, add the milk little by little, again stirring as you go. Bring to the boil and remove from the heat.
Let the béchamel sauce cool for a few minutes before beating in the egg yolks, then the cheese. Season with the nutmeg, some pepper and some salt. Whisk the egg whites until they are moderately stiff, like whipped Italian ice cream.
Add a little beaten egg white to the cheese mixture with a large metal spoon, to loosen it up. Then gently fold in the remaining egg white. Spoon the soufflé batter gently into the mould and cook for 20-25 minutes if you can see into your oven. Take a look at 23 minutes if not. Remove from the oven and serve immediately.