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http://www.lifestylefood.com.au/recipes/4150/gruyere-omelette-souffles

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Gruyere Omelette Soufflés

Ingredients

Method

  • 1.

    Preheat the oven to 200C/gas 6.

  • 2.

    Butter 2 squares of parchment paper (measuring 12cm by 12cm) and place on a lightly buttered baking sheet.

  • 3.

    Place the butter, flour and milk in a small saucepan and bring to the boil, whisking continuously. Season to taste.

  • 4.

    Lower the heat and simmer for another 2-3 minutes, until the mixture thickens and forms a smooth sauce. Remove from the heat.

  • 5.

    Whisk the egg whites until stiff.

  • 6.

    Stir 1egg yolks into the sauce.

  • 7.

    Remove 1 tablespoon of the sauce, cover and set aside.

  • 8.

    Transfer the remaining sauce to a large bowl and fold in one-third of the egg whites to loosen the mixture. Carefully fold in the remainder.

  • 9.

    Divide the mixture between the buttered parchment and bake for 10 minutes, until the soufflés are puffed up and lightly golden.

  • 10.

    Whilst the soufflés are cooking, heat the cream, Gruyere and Parmesan in a frying pan and season generously.

  • 11.

    Whisk in the 2 remaining egg yolks and the reserved tbsp of sauce and bring to a gentle simmer.

  • 12.

    Remove the soufflés from the oven. Spoon the sauce into a shallow bowl and place omelette in the middle. Garnish with chives and serve at once.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Sauvignon Blanc and Pinot Noir are the best wines to pair with Gruyere Omelette Soufflés.

 
 

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