Recipe By Jaxters
Ref: 871
Heading: Bread & Baking
Cuisine: French
Food Type: Vegetarian
No of Portions: 6
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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
Method
Step 1
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.
Step 2
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.
Step 3
Place back on the heat & bring to a simmer for 3 minutes stirring until thick & smooth, take off the heat & allow to cool.
Step 4
Pre-heat oven to 180°C fan.
Step 5
Tip cooled white sauce into a mixing bowl, then add & whisk in egg yolks.
Step 6
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.
Step 7
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.
Step 8
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.