Soufflé Suissesse

Ingredients

• 25g Butter
• 25g Flour
• 250ml Milk
• 3 Egg Yolks
• 4 Eggs Whites
• Single Cream
• Comte Cheese

Method

1. Butter four ramekins and chill
2. Melt butter, then fry Flour (1 mins)
3. Gradually whisk in Milk until smooth
4. Bring to boil
5. Take off heat and whisk in Egg Yolks
6. Cover and allow to cool
7. Whisk Egg Whites with pinch of Salt until firm peak
8. Beat a third of Whites into Yolk mixture
9. Carefully fold in rest of Egg Whites
10. Tip mixture into ramekins and Bake @200C (7 mins)
11. Pour Cream into separate oven dishes and season
12. Grate Comte Cheese
13. Remote Soufflés from oven, tip out into Cream dishes
14. Sprinkle over Comte Cheese and return to oven (5 mins)
15. Serve immediately

Orange Soufflés

Ingredients

• Butter
• Caster Sugar
• 250ml Orange Juice
• 125ml Milk
• 3 Eggs Yolks
• 6 Eggs Whites
• 10g Plain Flour
• 10g Cornflour
• Orange Zest
• Icing Sugar

Method

1. Line ramekins with Butter and Sugar
2. Reduce Orange Juice by half
3. Bring Milk to boil and add Orange Juice
4. Whisk Yolks and 20g Sugar, add flours
5. Add Orange mixture and Orange Zest and whisk over gentle heat
6. Cover and set aside
7. In clean bowl whisk Egg Whites and 50g Caster Sugar
8. Beat in 1/3 of Orange mixture
9. Then gently fold in remaining 2/3
10. Pour into ramekins and run you thumb around the edge
11. Bake @190ºC (8 mins)
12. Sprinkle over Icing Sugar