Double Baked Gruyere Souffle

Now we go with a really nice Vegetarian starter, but something that is not really Vegetarian because everybody likes it. The Souffle can be made in advance and then just baked again in the oven, even so I like it just after the first baking. I like to serve it on mushroom sauce, just go give it even more richness, but you can as well use some nice tomato and basil sauce or simply serve it with a fresh garden salad, the possibilities are endless

300 ml (10 oz) Milk
40 g (1.5 oz) Butter
40 g (1.5 oz) Flour
3 ea Egg Yolk
120 g (4 oz) Gruyere Cheese
5 ea Egg White

Pre-heat the oven to 210 C
Warm the milk and reserve

Melt butter in a heavy bottom pan, add the flour and mix, fry on low heat for 2 to 3 minutes to make a white Roux

Add gradually the warm milk, mixing well after each addition to ensure the mixture reminds smooth

Add the egg yolk, mix well and return to the heat, bring the mix to a boil and cook for one minute

Add the cheese and season to your taste, mix till the cheese is melted

Beat the egg white till soft peak, then fold one third of the egg white carefully under the cheese mix until well combine and fluffy, then add the rest and fold in carefully.

Butter ramekin mold and then fill them with the cheese mix to nearly the top

Bake for about 20 minutes or till firm

Either serve the souffle directly, or cool down and then bake again when needed. Sprinkle with cheese just before serving.

The mushroom sauce on the photo is optional