Recipe By Jaxters
Heading: Bread & Baking
Food Type: Vegetarian
No of Portions: 6
Change no of portions required to :
Ingredients & Prep
240 ml Full fat milk
200 g Gruyere cheese grated
5 Egg large yolks only
5 Egg large whites only
50 g Butter unsalted
30 g Plain flour
1/2 tsp Paprika
1/2 tsp Salt
1 pinch Ground nutmeg
2 tbsp Parmesan cheese finely grated
Grease heavily with extra butter your ramekin moulds/dishes, then tip in a spoon full of grated parmesan cheese in the dish roll around to coat the inside then tip out excess, repeat with others.
Place butter & flour in a saucepan. Put over a med heat, cook until its bubbling for 1 minute then turn off the heat add a little of the milk & whisk in then add paprika, nutmeg & salt whisk in then add the rest of the milk & whisk.
Place back on the heat & bring to a simmer for 3 minutes stirring until thick & smooth, take off the heat & allow to cool.
Pre-heat oven to 180°C fan.
Tip cooled white sauce into a mixing bowl, then add & whisk in egg yolks.
In a very clean bowl whisk the egg whites using either a food mixer or a electric hand mixer to firm peaks, then with a silicon spatula fold 1/3rd of the meringue in to the sauce, then add the grated Gruyere & fold in, then carefully fold in the rest or the meringue.
Fill ramekins with mixture, then flatten tops with a palette knife, then using your thumb side make a grove around the rim to allow an even rise.
Place in the oven & cook for about 16 to 20 minutes or until they have risen & golden brown on top, eat warm.
Suggestion & Tips
You can use cheddar but Gruyere is best.