These light-as-air soufflés are simply irresistible.
- Place oven shelf in the lower part of the oven. Place a large baking tray on shelf. Preheat oven to 200°C/180°C fan-forced. Using an upward motion, brush six 1 1/2 cup (375ml) capacity ramekins with melted butter. Sprinkle with breadcrumbs to coat. Shake out excess.
- Melt butter in a small, heavy-based saucepan over medium heat until foaming. Add flour. Cook, stirring, with a wooden spoon, for 1 to 2 minutes or until mixture bubbles. Remove from heat. Gradually stir in milk. Return to heat. Cook, stirring, for 2 to 3 minutes or until mixture boils and thickens. Transfer mixture to a large, heatproof bowl. Stir in gruyere, parmesan, parsley, nutmeg and 4 egg yolks. Set aside for 5 minutes.
- Meanwhile, using an electric mixer, beat 6 eggwhites until soft peaks form. Using a metal spoon, stir one-quarter of the eggwhite into cheese mixture. Fold in remaining eggwhite.
- Spoon mixture into each ramekin until three-quarters full. Gently tap ramekin bases on work surface to remove air pockets. Smooth tops. Place ramekins on hot baking tray. Bake for 12 to 15 minutes or until golden brown and puffed. Serve.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set