INFO
Exceptional
Details
Ingredients
- 250 g of heavy cream
- 250 g of gruyere
- 30g of parmesan
- 100 g egg white
- 1g salt
- Pepper
- A few drop of lemon juice
- 10 g of butter (softened)
Method
- Soften the butter
- Pre-heat oven at 220° C/ 425° F
- Bring a large pot of water to boil
- Prep the ramekin with the soften butter and place in the refrigerator for 15 mn
- After 15 mn, sprinkle the grated parmesan in the ramekin, make sure to tap the ramekin to get rid of the excess of cheese
- Grate the gruyere
- Grate the parmesan
- In a pan, bring the cream to a boil
- In a bowl, place the grated gruyere in the bowl then pour the boiling cream over the cheese
- Mix with a hand mixer
- Use a chinois to filter the cream and pour into the siphon and keep warm in the pot of water (bain marie)
- Bring the egg white to a soft peak, adding the salt and lemon drops
- For each souffle, plan on 40 g of beaten egg white and 80 g of the cheese cream
- Mix the egg white and cheese cream using a whip, finish with a maryse to get an homogeneous and smooth
- Fill the ramekins to up to 1 cm from the top
- Tap the ramekin to avoid bubbles
- Place in the oven for about 5+ mn
- When ready, take the souffle out (optional) and inject some cheese cream into the souffle (using the siphone)
Quick View
| Traditional | |
|---|---|
| Serve | 2 |
| Preparation Time | X mn |
| Cooking Time | X mn |
| Temperature | |
| Authors | Pascal Crausaz / Paul Pairet |
| Special | Siphon |