Soufflé Suissesse

Method

• 1

  Step 1

  For the pudding dishes, pre-chill the foil dishes in a fridge or freezer. Pre-heat the oven to 225°C. Lightly brush the foil dishes with the butter. Sprinkle a dessertspoon of flour into each of the foil dishes so it coats the inside. Shake off any excess.
• 2

  Step 2

  Keep the foil dishes in a cool place otherwise the butter will melt off the sides and the flour will become sticky.
• 3

  Step 3

  For the soufflé base, make a roux with the butter and flour and allow to cool slightly. Bring the milk to a boil with the cayenne, nutmeg and salt. Whisk the roux until it is smooth, pour on the milk and whisk vigorously until thoroughly mixed.
• 4

  Step 4

  Put the mixture back into the pan and place on the heat. Whisk continuously as it comes to the boil. Add the egg yolks and continue whisking until well blended. Pour the soufflé "base" into a Pyrex bowl and cover with cling film.
• 5

  Step 5

  For the creamy sauce, bring the cream to a gentle simmer with the cheese and seasonings.
• 6

  Step 6

  To make and cook the soufflés, gently warm the "base" in the Pyrex dish for 1 minute in a microwave. Tip half of this mixture into a large mixing bowl and whisk until smooth. Beat the egg whites with a pinch of salt until smooth and forming peaks.
• 7

  Step 7

  Whisk 2 dessertspoons of the beaten whites into the base, then with a spatula or wooden spoon, fold in the remaining whites. Spoon this mixture into the foil dishes, but only fill them 2/3 full. Place onto a baking tray and bake for 8 minutes.
• 8

  Step 8

  Remove from the oven but allow to stand for 5 minutes before de-moulding.
• 9

  Step 9

  In the meantime, place the spinach into individual serving dishes or 1 large dish. Add the leeks to the cheese sauces and pour into the dish/dishes.
• 10

  Step 10

  Carefully tip out the soufflé "bases" onto the sauce. Sprinkle with the extra grated cheese and re-baked for 12 minutes until golden brown and almost double in size.