Prep time: 30 minutes
Cook time: 45 minutes
Serves 8.
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Ingredients
Softened butter, for greasing
4 tbs dried breadcrumbs
Chopped chives, to garnish
Souffles
350ml milk
1 bay leaf
80g butter
1 ½ cups finely chopped leek
60g plain flour
pinch ground nutmeg
40g gruyère, finely grated
40g parmesan, finely grated
40g cheddar, finely grated
4 eggs, separated
1 egg yolk
Souffle topping
600ml thickened cream
60g gruyère, grated
40g parmesan, finely grated
20g cheddar, finely grated
Method
1. Preheat oven to 180C. Grease eight 125ml-capacity ramekins with butter. Add 1 tablespoon of breadcrumbs to each ramekin and rotate to coat the base and edges. Tip out any excess.
2. To make souffles, place the milk and bayleaf in a small saucepan. Bring to a simmer then set aside.
3. Melt 20g of the butter in a medium saucepan over medium heat. Cook leek until soft but not coloured. Transfer to a bowl.
4. Melt remaining butter in a large saucepan over medium heat. Add flour and cook, stirring, for 3 minutes. Gradually add the milk, stirring until smooth and combined. Stir in the nutmeg, cheeses and leek. Transfer to a large bowl and cool for 10 minutes. Stir in the five egg yolks.
5. Using an electric mixer, whisk egg whites until soft peaks form. Add to leek mixture in two batches, folding gently to combine. Divide mixture among prepared ramekins.
6. Place filled ramekins in a large deep baking dish. Add enough boiling water to come half way up side of ramekins. Bake for 20 minutes or until puffed and golden. Loosen edge of each soufflé with a knife and invert each one onto an ovenproof serving dish or plate. Cool for 10 minutes.
7. To make soufflé topping, combine all ingredients in a bowl. Season with pepper. Drizzle over top of souffles. Return to the oven and bake for a further 10-12 minutes or until golden brown. Sprinkle with chives.
Tip
These souffles would also be good with a simple salad accompaniment of bitter leaves such as rocket, endive and radicchio.
