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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

Description: 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.

Description: Gradually whisk in milk and cook, whisking constantly, until thickened

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.

Description: put the cream into a pan, season well and heat gently until bubbles appear around the sides of the pan

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.

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