Gruyere Soufflé with Buttered Spinach and Walnuts
Recipe supplied by: Sharon Jackson
Ingredients
- SOUFFLE
- 65g unsalted butter
- 300mls milk
- 45g plain flour
- 1 ¼ cups grated aged gruyere cheese
- ½ cup finely grated parmesan cheese
- 5 eggs- separated
- 1 clove garlic- crushed
- 1 tablespoons rosemary or truffle oil
- Fresh sea salt and black pepper
- BUTTERED SPINACH AND WALNUTS
- 2 bunches English spinach- picked and washed
- 100 mls fresh tomato puree
- 150g walnuts- lightly roasted and chopped
- 100g aged parmesan cheese- shaved or aged goats cheese- crumbled
- 50g unsalted butter- extra
- 50mls extra virgin olive oil
Method
- SOUFFLE
- Butter and flour 8 individual soufflé dishes
- Place the butter & milk in a saucepan and warm over low heat till the butter has melted
- Whisk in the flour & cook for 2 to 3 minutes till thick and smooth
- Scrape the mixture into a mixing bowl then quickly whisk in the gruyere, parmesan then the egg yolks, garlic, flavoured oil then salt & pepper
- Whisk the egg whites till just firm then fold gently through the mixture- do not over mix but ensure the whites are completely incorporated
- Spoon the mixture into the soufflé dishes to 1cm from the top
- Place the dishes into a baking dish half filled with hot water then place in a preheated 170°C oven
- Bake for approx. 20 minutes or until a skewer tests clean
- Remove from the oven, cool the dishes then remove from the water bath and turn the soufflés gently out of the dishes onto a tray
- BUTTERED SPINACH AND WALNUTS
- Heat the extra butter and extra virgin olive oil in a pan over moderate heat
- Add the washed spinach and cook till just soft
- Add the tomato puree, cook a minute then remove from the heat and add a little salt and pepper
- Divide this spinach mix into individual shallow serving bowls then place a soufflé in the centre of each
- Top with the aged parmesan or goats cheese then place the dishes into a preheated 180°C oven for approx. 4 minutes to warm through
- Remove from the oven, top with the walnuts, drizzle with a little rosemary oil then serve
Cooking Tips & Tricks
To serve
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- Number of serves: 8
- Preparation time:
- Cooking time: Less than 60 minutes
- Nutrition Facts:
- Recipe Uploaded: 31.05.2015
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