How do you make a Chesse Souffle? Or as some more sophisticated readers might ask 'Comment cuisiner un Souffle au Fromage?' in the mother tongue of such a typically French Dish.
Well First of all you will need...
Crack open three eggs and separate the white's from the yolks, keep both. Now whisk up the yolks with a spoonful of Dijon mustard, a generous spoon of Cayenne pepper, a generous pinch of Nutmeg and a pinch of Salt.
On the hob gently boil 250ml of Milk.
Go back to your egg yolk mix and add 20 grams of flour and mix like mad. This thick, smooth mix will then be slowly poured into your just off the boil milk. Again you will need to grab your whisk and get going at it like crazy. When the mixture is smooth add 100grams of the Gruyère Cheese and stir some more. Finally, pour it into a dish, cover in cling film (press down onto the surface of the mixture) and refrigerate.
Now might be a good time to preheat the oven to 200 degrees.
Now the fun bit! Warm up those biceps and get whisking the egg white's, lemon and salt (just a touch). Whisk until dramatic peaks are formed and then whisk just a little more to be damn sure.
The Cheese/yolk mixture in your fridge should take about 30 minutes to cool down. When ready spoon into a bowl and whisk until smooth. Now it's time to add your fluffy egg whites to the cheese sauce. Start with just half the egg whites and stir in normally. Then the second half should be gently folded in to make a light fluffy mixture.
Four small or 6 large ramekins should be buttered thoroughly. Then pour in the bread crumbs and roll them around until they have stuck to the sides (this is very satisfying).
Finally spoon in the mixture and with a dramatic flourish slide a palette knife over the top of each ramekin to create a flat perfect top.
Into the oven for 15/20 minutes. Once you've closed the door lower the temperature to 175 degrees and do not open the door until the time is up.
Soufflé au fromage....