With Albert Roux as your father, and Michel
Roux as your uncle, its not surprising that Michel Roux Jr grew up to be a
world-class chef. He trained in both London and Paris under various culinary
masters, before eventually taking over the reins of Le Gavroche (which was
opened in 1967 by his father and uncle) in 1991. The restaurant holds two
Michelin stars and has continued to keep French haute cuisine in the limelight.
Michel raised his public profile even further by becoming one of the esteemed
judges on MasterChef, showcasing to millions his formidable attention to detail
and passion for excellent cooking.
Soufflé Suissesse
Soufflé suissesse
Hands-on time 45min. Cooking time about
50min. Serves 6
·
50g (2oz) butter, plus extra to grease
·
50g (2oz) plain flour
·
500ml (17fl oz) semi-skimmed milk
·
5 medium eggs, separated
·
600ml (1 pint) double cream
·
150g (5oz) Gruyère or Emmental cheese, grated
1. Preheat oven to 200oC (180oC fan) mark 6 and
generously butter six individual heatproof dishes. Put dishes on baking trays;
set aside. Melt butter in a large pan, then whisk in flour. Cook, whisking
constantly, for 1min.
2. Gradually whisk in milk and cook, whisking constantly, until
thickened (the mixture will need to boil), bubble for 3min, whisking all the
time to prevent any lumps forming.
Gradually whisk in milk and cook,
whisking constantly, until thickened
3. Beat in the yolks, then take off the heat and season well. Transfer
mixture to a large bowl and set aside.
4. In a separate large bowl, whisk together the egg whites and a pinch
of salt until they form firm, not stiff, peaks. Spoon a third of the egg whites
into the yolk mixture and mix through. With a large metal spoon, gently fold in
the remaining whites.
5. Divide the mixture among the prepared dishes and cook for 8-10min or
until soufflés have risen and the tops are turning golden.
6. Meanwhile, put the cream into a pan, season well and heat gently
until bubbles appear around the sides of the pan. Pour into a very large (or
two smaller) shallow serving dish (large enough to hold all or half the
soufflés). Carefully turn the soufflés out into the cream, sprinkle over the grated
cheese and return to the oven for 8-10min until lightly golden. Serve
immediately with a crips green salad.
Put the cream into a pan, season well
and heat gently until bubbles appear around the sides of the pan
Per serving
797cals, 75g fat (45g saturates), 12g carbs
(6g total sugars)
GH verdict
It’s easy to understand why this soufflés
is one of Le Garvoche’s most famous dishes. Ludicrously indulgent, but worth
every bite.
