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Twice-baked Gruyère Soufflés with Fig, Walnut and Rocket Salad

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Twice as good, twice-baked Gruyère Soufflés with the sweet flavours of fig and fresh, peppery flavours of rocket.

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 35 mins
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Souffles

  • 100 g butter
  • ½ C (125 ml) cake flour
  • 2 2/5 C (600 ml) warm milk
  • 1½ C (about 250 g) grated Gruyère cheese
  • 2 tsp (10 ml) Dijon mustard
  • 1 Tbsp (15 ml) chopped thyme leaves
  • 4 large eggs (at room temperature), separated

Parmesan topping

  • ¼ C (60 ml) cream
  • ¼ C (60 ml) grated Parmesan
  • 1 egg yolk

Salad

  • 80 g wild rocket
  • 50 g walnuts, roughly chopped
  • ½ C (125 ml) sliced preserved green figs
  • 2 Tbsp (30 ml) preserved fig syrup from the jar

Preheat the oven to 180 ˚C. Lightly grease 6–8 ramekins.

Melt the butter and whisk in the flour until smooth. Slowly add the milk and continue whisking over moderate heat until thickened. Stir in the cheese, mustard and thyme. Allow to cool slightly, then beat in the egg yolks. Transfer to a large bowl.

Beat the egg whites in a clean metal bowl until they form stiff peaks. Gently fold the egg whites in two additions into the cheese mixture. Spoon the mixture into the ramekins. Place them into a roasting dish and prepare a bain-marie by filling it halfway with boiling water. Bake for 20 minutes or until they are well risen and golden brown. Carefully remove the dishes from the bain-marie and allow to rest for 10 minutes before turning out (run a knife around the edges before doing so) onto a greased baking tray.

Whisk the Parmesan topping ingredients together and pour over the soufflés. Pop back into the oven and bake for a further 10 minutes or until golden.

Toss the salad ingredients together when ready to serve.

Serve with preserved fig and walnut salad.