bohemianwanderer – This cheese soufflé dish combines a rich Comté base with a creamy leek and Camembert sauce. It serves four people and delivers a refined balance of texture and flavor.
Preparation takes about 15 minutes, while total cooking time is approximately one hour and 10 minutes. The recipe involves several stages, including preparing the base, baking, and finishing.
Begin by making the cheese base. Melt 20 grams of butter in a saucepan over medium heat, then add 20 grams of plain flour.
Cook the mixture for a few minutes, stirring continuously to form a roux. Gradually whisk in 100 grams of milk until smooth.
Bring the mixture to a boil while whisking. Reduce the heat and simmer for two minutes to thicken the sauce.
Grate in a small amount of nutmeg, then stir in 100 grams of grated Comté. Season with salt and black pepper.
Transfer the mixture to a blender and add three egg yolks one at a time. Blend until smooth after each addition.
Add 40 grams of double cream and 15 grams of Dijon mustard. Blend briefly until fully combined and smooth.
The base can be prepared ahead of time if needed. Warm it gently before using to ensure proper consistency.
Next, prepare the leek sauce. Melt 50 grams of butter in a saucepan over low to medium heat.
Add one finely sliced leek and one grated garlic clove. Cook gently until the vegetables are soft without browning.
Pour in 200 grams of double cream and add 80 grams of Camembert. Season and simmer briefly until the sauce thickens.
Bake Soufflés and Finish with Gratinated Leek Sauce and Salad
Preheat the oven to 170°C or 150°C for a fan oven. Generously butter four ramekins to prevent sticking.
Whisk 200 grams of egg whites with a few drops of lemon juice until stiff peaks form. This step is essential for a light texture.
Mix one third of the egg whites into 210 grams of the warm cheese base. Beat to loosen the mixture slightly.
Gently fold in the remaining egg whites to retain air. Avoid overmixing to preserve volume.
Spoon the mixture into the prepared ramekins and level the tops. Tap lightly to remove air pockets.
Place the ramekins in a bain-marie and bake for 12 to 16 minutes. Larger moulds may require up to 20 minutes.
The soufflés are ready when golden and slightly firm with minimal wobble. They should pull away slightly from the edges.
Remove the soufflés and increase the oven temperature to 240°C. This prepares for the final gratination step.
Prepare the salad dressing by whisking Dijon mustard, white wine vinegar, and grated garlic. Slowly add rapeseed oil while mixing.
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Season the dressing and add lemon juice. Toss the lettuce leaves with diced shallot and chopped chives until evenly coated.
Turn the soufflés out onto a tray once slightly cooled. They can rest briefly at room temperature before final baking.
Pour the warm leek and Camembert sauce over each soufflé. Return them to the oven for five minutes until lightly gratinated.
Serve immediately with the dressed green salad. The combination balances rich cheese flavors with fresh, acidic notes.
