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Prep time
1 hour
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Cook time
20 minutes
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Serves
6
Author Notes
I can promise you a soufflé is not as soul-destroyingly hard as Masterchef would have you believe. This recipe won't give you a razor-sharp, Michelin-style soufflé, but it will make a beautiful fluffy ramekin full of Spring flavours, and all the more impressive because you did it with no training. I particularly love this recipe as it can be made up to a day in advance, removing any stress from preparing 'à la minute'. Just be sure not to over-fold your egg whites, as the more air you bash out of them when mixing, the less rise you'll get in the final dish. —@_annabelleeats
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Ingredients
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50 grams
browned butter
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50 grams
breadcrumbs (I like to use rye, but panko or normal would work well too)
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25 grams
plain (all purpose) flour
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200 grams
whole milk
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50 grams
gruyère, grated (parmesan or manchego would also work well)
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3
eggs, separated
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a pinches
ground white pepper
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100 grams
frozen peas
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100 grams
asparagus
Directions
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Begin by brushing the ramekins with half of the browned butter. Brush in upward strokes using a pastry brush, then coat well with the breadcrumbs. Chill in the fridge until you are ready to use them later.
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Heat the remaining browned butter in a saucepan and whisk in the plain flour. Heat and keep whisking until it starts to bubble. This is your roux.
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Pour the milk in a gradual stream into the pan and whisk into the roux. It will start by becoming very thick, then gradually thin out. Keep whisking to ensure you get rid of any lumps.
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Keep whisking over a medium heat until the mix starts to thicken and bubble. Allow to bubble for around 30 seconds, then remove from the heat and whisk in the cheese, egg yolks and white pepper. Set to one side to cool. This is your béchamel mix.
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Meanwhile, prepare the asparagus by removing the woody ends and chopping into pieces. Bring a pan of water to the boil, salt, and cook the asparagus for around 8 min or until soft. Add in the peas and cook for a further two minutes. Drain and leave to cool slightly.
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Once cooled, blitz to a smooth puree and pass through a sieve, then mix into the cooled béchamel. Place in the fridge whilst you prepare the egg white - it's important to properly cool the mix or your soufflé won't rise later.
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Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
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Whisk the egg whites in a large bowl until they reach medium peaks (the foam stands in peaks when you pull your whisk up). You can do this by hand or in a stand mixer.
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Mix a tablespoon of the egg white into the béchamel purée mix and mix well. This is just to ensure you get a smooth mix to start off with, so don't worry about knocking the air out.
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Fold half the remaining egg white into the béchamel mix, and once just combined fold the final remaining egg white in. Fold until combined, but being careful not to knock too much air out of the mix.
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Fill each ramekin to the top with the soufflé mix and level with a palette knife. Run a (clean!) thumb all around the edge - a neat, clean edge to your soufflé will help with the rise.
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Bake for approximately 20 minutes until golden and risen. Allow to cool for a minute or two before serving.
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