This soufflé was our speciality when Albert, my brother, and I opened our restaurant Le Gavroche in 1967. It has survived passing trends and still features on the menu there. Albert was a great expert in pulling off this delicious, feathery-light dish that has a hint of richness to it. To try it is to love it…
SERVES 8 AS A STARTER; 4 AS A LUNCH
140g butter, softened
65g ‘type 55’ flour
700ml cold milk
5 medium eggs, separated, plus 1 extra egg white
750ml double cream
200g Gruyère or Emmenthal, freshly grated
Sea salt and freshly ground pepper
Place 8 plain tartlet moulds, 8cm in diameter and 1.5cm deep, in the fridge to chill.
Melt 65g of the butter in a saucepan over a low heat. Add the flour and cook, stirring, with a small balloon whisk, for 2 minutes. Gradually stir in the cold milk, then bring to the boil over a medium heat, still stirring with the whisk to keep the mixture smooth. Simmer for 2 minutes, then remove from the heat and whisk in the egg yolks. Dot 20g of the remaining butter over the surface to prevent a skin forming, cover with cling film and set aside.
Preheat the oven to 220°C/Gas 7. Take the tartlet moulds from the fridge and butter the insides very generously, using the remaining butter and your finger to apply it. Place them on a baking tray.
Pour the cream into a large, shallow ovenproof dish. Season lightly with salt and a generous grinding of pepper. Place over a low heat.
Using an electric whisk, whisk the 6 egg whites with a good pinch of salt to soft peaks. Transfer the soufflé mixture to a large, wide bowl. Swiftly incorporate one-third of the whisked egg whites into the mixture, using a balloon whisk, then carefully fold in the remaining whites with a rubber spatula.
Using a large spoon, spoon the mixture in mounds into the prepared moulds, dividing it equally. Immediately place in the oven and bake for 3 minutes until the tops start to turn pale blond.
Using a tea towel to protect your hand, remove from the oven and quickly turn each soufflé out into the dish of warmed cream. Sprinkle the cheese over the soufflés and bake for a further 4–5 minutes.
Serve at once, presenting the floating soufflés at the table in their dish of cream. Using a large spoon and a fork, serve one or two each, basting a little cream over each.
Cheddar also works very well in place of Gruyère or Emmenthal.