Double-baked mushroom soufflés
Soufflés may be made up to 2 hours ahead and reheated using the sauce step 8.
For vegetarians, use emmental and a vegetarian parmesan substitute.
650g plain yoghurt
7300ml whole milk, hot
950g gruyère, grated (see tip)
1050g parmesan, grated
FOR THE SAUCE
11300ml double cream
1250g baby leaf lettuce, sliced
132 tsp dijon mustard
YOU’LL ALSO NEED…
146 x 100ml ramekins; kitchen paper; large roasting tin
6Heat the oven to 220°C/200°C fan/ gas butter and 7 that the ramekins generously. Lay a sheet of kitchen paper from the roasting tin — it stops the ramekins sliding around.
7Melt 25g butter in a large, non- stick frying pan. Add the mushrooms and fry them on a high heat for a few minutes. Cover the pan with a lid, lower the heat and cook for 4 minutes longer, then remove the lid and fry on a high heat to evaporate any liquid. Remove the mushrooms with a slotted spoon and set aside.
8To create the soufflé base, melt the remaining butter in a saucepan.
Whisk in the flour to make a roux (paste) and cook for 1 minute)
Gradually add the milk, whisking over a high heat until you have
A smooth, simmer sauce.
4 Remove the pan from the heat and beat in the egg yolk, one at a time, until the sauce is smooth. Add the mushrooms and cheese, season with salt and freshly ground black pepper, then set aside to cool a little. 5 Whisk the egg whites until soft peaks form. Stir about 1 tbsp egg whites to the mushroom mixture, then gently fold in the rest with a large metal spoon, maintaining all of it airy and light (don’t overmix).
6 Divide the soufflé mixture evenly among the ramekins, then sit on the paper at the roasting tin.
Pour boiling water into the tin to come halfway up the sides of the ramekins. Bake the soufflés for 15 minutes until risen and lightly golden. Remove from the oven and set aside to cool (see Make Ahead). 7 To make the sauce, pour the cream into a fairly large jug and add the mustard and lettuce. Season with salt and pepper and stir to blend. 8 To serve, heat the oven to 220°C/ / 200°C fan/gas 7. Run a knife around the edge of each ramekin and extract the soufflés. Sit , browned side up, in an ovenproof dish, then spoon the sauce . Reheat for about 12 minutes until piping hot.
PER SOUFFLÉ 520kcals, 47.3g fat
(28.5g saturated), 13.5grams protein, 9.8g carbohydrates (3.4grams sugars),0.8g salt, 0.7g fiber