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Double-baked Gruyère soufflé with Waldorf salad
“On a recent trip to Orange, my husband and I dined at the wonderful Racine restaurant at La Colline vineyard. I would love to re-create the double-baked soufflé. Would chef Shaun Arantz kindly pass on the recipe?”
Sharon Dean, Sydney, NSW
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Double-baked Gruyère soufflé with Waldorf salad
Serves
8
Cooking Time
Prep time 35 mins, cook 45 mins
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60 gm
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unsalted butter, coarsely chopped, plus extra for greasing
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60 gm
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plain flour, sieved, plus extra for dusting
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400 ml
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milk
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1
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small fresh bay leaf
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Pinch
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of finely grated nutmeg
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160 gm
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Gruyère, finely grated
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5
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eggs, separated, plus 3 extra eggwhites
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800 ml
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pouring cream
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| Walnut vinaigrette |
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1 tbsp
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Dijon mustard
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1
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egg yolk
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75 ml
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apple cider vinegar
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250 ml (1 cup)
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walnut oil
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| Waldorf salad |
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3
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white witlof, leaves separated, coarsely torn
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1 cup (firmly packed)
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celery heart leaves
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50 gm (½ cup)
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walnuts
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1
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Preheat oven to 180C. Butter and flour eight 200ml ramekins, refrigerate until required.
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2
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Melt butter in a saucepan over low heat. Add flour and stir occasionally until smooth and sand-coloured (2-3 minutes), remove from heat.
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3
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Meanwhile, combine milk, bay leaf and nutmeg in a small saucepan, season to taste and bring to a gentle simmer over low heat. Remove from heat, strain through a fine sieve and gradually add to flour mixture. Whisk over low heat until smooth and thick (10-15 minutes). Remove from heat, stir through 120gm Gruyère, cool slightly, then stir through yolks one at a time until incorporated. Transfer to a bowl and set aside.
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4
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Whisk eggwhites until starting to foam (1-2 minutes), add a pinch of fine sea salt and whisk until soft peaks form (2-3 minutes). Add a quarter of the eggwhite to cheese mixture and stir to combine, then gently fold through remaining eggwhite in batches. Divide mixture among ramekins, smooth tops, transfer to a baking dish, pour enough hot water to come halfway up sides of ramekins and bake until golden and risen (12-15 minutes). (You can prepare this step ahead and refrigerate soufflés until required. Bring to room temperature before starting step 5.)
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5
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Turn out soufflés into eight ovenproof serving dishes, pour 100ml cream around each, scatter over remaining Gruyère, season to taste and bake until golden and puffed (8-10 minutes).
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6
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Meanwhile, for walnut vinaigrette, whisk ingredients in a bowl, season to taste and set aside.
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7
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For Waldorf salad, combine ingredients in a bowl, drizzle with walnut vinaigrette to taste (there may be some left over), toss to combine and serve with hot soufflés.
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This recipe is from the July 2010 issue of Australian Gourmet Traveller.
RECIPE Shaun Arantz, Racine, Orange, NSW
PHOTOGRAPHY Chris Chen
STYLING Geraldine Munoz and Alice Storey
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