Name: Watercress and gruyere cheese souffle
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 1/4 cup (35g) plain flour, plus extra to dust; 1 bunch watercress; 40 gram butter; 300 millilitre milk; 2/3 cup (80g) finely grated gruyere cheese; 3 eggs, separated; 4 cup salad greens, to serve

Watercress and gruyere cheese souffle

Light, fluffy and wonderfully cheesy, this beautiful French souffle is packed full of beautiful gruyere and fresh watercress. Enjoy this dish with a light side salad for a divine weekend meal.

Skip to Recipe

Serves 4

Prep

20M

Cook

35M

Total

55M

Ingredients

1/4 cup (35g) plain flour, plus extra to dust

1 bunch watercress

40 gram butter

300 millilitre milk

2/3 cup (80g) finely grated gruyere cheese

3 eggs, separated

4 cup salad greens, to serve

Method

1.Preheat oven to 220°C (200°C fan-forced). Grease a 5 1/2 cup-capacity souffle dish. Dust with extra flour. Turn and tap dish to coat evenly, then shake out any excess. Wrap a strip of baking paper around dish and tie with kitchen string. Make sure paper extends 5cm above rim of dish to make a paper collar.

2.Wash watercress well, drain and trim any tough stalks. Finely chop. Set aside.

3.Melt butter in a pan on medium-low heat. Stir in flour. Cook for a few seconds, stirring, then gradually stir in milk. Stir in watercress. Reduce heat to low. Cook 6-8 minutes, stirring, until sauce bubbles and thickens and remove from heat.

4.Add three-quarters of gruyere to pan. Stir until cheese melts. Add egg yolks, one at a time, stirring constantly. Season. Cool slightly.

5.Place egg whites in a large bowl. Whisk until stiff, but not dry. Stir a spoonful of egg white into sauce mixture, to loosen it. Tip loosened mixture into remaining egg white. Use a large metal spoon to fold in gently. Pour into prepared dish. Sprinkle with remaining gruyere. Place dish on a baking tray. Bake 22-25 minutes, until risen and golden. Serve immediately with salad.

Make a paper collar 5cm taller than the dish and tie with string. This helps support the souffle as it rises and gives it an even cylindrical shape. Whisk the egg white just until soft peaks form, then stop. If it starts to lose its sheen and creamy texture, you’ve whisked it for too long. Stirring a spoonful of the whisked egg white into the slightly cooled sauce helps loosen the mixture, making it easier to fold in the rest.
Note

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