Wonderfully light and fluffy - we challenge you to resist Manu's cheese souffle!
Make a roux with the flour and the butter, add the milk to make a béchamel and cook it to a consistency of thickened cream.
In the mean time chop and sauté the shallots.
Chop the chives.
Then add the yolks, cheese, shallots and chives to the bechamel, cool down.
Whisk the egg white to soft peak and incorporate them to the bechamel mix.
Coat the moulds with butter and chopped walnuts.
Pour the mix in the ramequins and cook in the bain marie at 160ºc for 20 minutes, then reserve in the fridge to cool.
Place each soufflé on an oven proof plate, pour cream over the top and sprinkle with grated Gruyere cheese.
Bake at 180c until golden brown.
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