Bob Hart’s Cheese and Garlic Souffle
A simplified version of the French classic. Rich in flavour, but light in texture. Elegant comfort food
Ingredients
1 large bulb fresh garlic + a few extra cloves, skin on
90g unsalted butter
90g plain flour
400ml pouring cream
200ml whole milk
Nutmeg, ground
5 eggs, separated, + 1 extra egg white
120g Comtpé or Gruyere cheese
70g Parmesan
Method
- Preheat oven to 180c
- Place the whole garlic bulb along with the extra cloves, skin on, in a covered oven proof dish. Drizzle with olive oil, add a splash of water and season. Bake for around 30 mins until softened, then squeeze the garlic out as a paste, then push it through a food mill or process it.
- Increase your oven temp to 220c
- Melt the butter in a saucepan over medium-high heat and add the flour. Stir to combine for a few minutes.
- In a separate saucepan, combine the cream and the milk. Bring barely to a boil and remove from heat. Pour this, gradually, into the flour mixture, stirring vigorously. Cook the mixture for a few more minutes, add salt and pinch of nutmeg to taste and remove from heat.
- Add the garlic pulp to the sauce and mix well, then add the egg yolks one by one, stirring well.
- Add the grated Gruyere and Parmesan, mix to combine.
- Beat the egg whites until they hold peaks. Mix half the egg whites into the cheese sauce, then gently fold in the other half.
- Butter a large, oval, earthenware baking dish, or the dish of your choice, and pour in the mixture which should almost fill it.
- Sprinkle with a bit more parmesan and bake, high in the oven, for 10 minutes, or until risen, well browned and not too wobbly.