Gruyère, Wild Garlic and Chive Soufflé

Name: How to cook Gruyère, Wild Garlic and Chive Soufflé - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 - 4 servings
Cuisine: Us

Introduce

Chef :

Laura

Gruyère, Wild Garlic and Chive Soufflé

‘Tis the season for ramsons (wild garlic) so I ventured out for a walk in the spring sunshine to pick some leaves and flowers from the hedgerows and returned via the herb garden to collect some chives that seem to prefer growing in the cracks in the paving nowadays. Small piece of gruyere, parmesan and a tin of mustard powder, perfect for soufflé. Soufflé has likely been around since flour, milk, eggs and butter have been whipped up into different concoctions but the first record of its appearance is attributed to Vincent de la Chappelle who cooked for Madame de Pompadour, mistress of Louis XV.

Ingredient

Food ration :

3 - 4 servings

Cooking time :

15 - 20 minutes

30 g

butter plus a knob for greasing the ramekins

1 tbsp

parmesan (or fine breadcrumbs)

30 g

plain flour

180 ml

whole milk

75 g

Gruyere, grated

20 g

wild garlic, chopped

5 g

chives

large eggs, separated

1 tsp

English mustard powder

Cooking instructions

* Step 1

Grease the ramekins with the knob of butter. (Gordon Ramsay advises to paint the butter on like varnishing a garage door, with upward strokes from the bottom up the sides then leave to set in the fridge for 30 seconds before painting again with the butter). I place a spoon of parmesan in each ramekin and roll around to coat the inside but you could use fine breadcrumbs or flour.

* Step 2

Heat the oven to 180 degrees C fan and place a baking sheet inside.

* Step 3

Add the cheese, season with salt and pepper and stir in the mustard. Add the wild garlic. Whisk the egg whites until stiff and carefully fold into the mix a third at a time. Pour into ramekins, give a top hat finish if you wish and bake for 15-20 minutes. Serve with a few ramson leaves and/or slices of tomato with a dash of balsamic vinegar