Woman's Day
Ingredients
Method
1.Preheat oven to moderate, 180°C. Lightly butter 6 x 3/4-cup souffle moulds. Coat with parmesan.
2.In a medium saucepan, melt extra butter until foaming. Add flour; cook 1 minute, stirring.
3.Remove from heat; gradually add milk, whisking until smooth. Return to heat; cook, stirring, until mixture boils and thickens. Simmer 3 minutes.
4.Remove from heat; stir gruyere, mustard and thyme through. Cool 10 minutes. Beat in yolks; season to taste.
5.In a clean bowl, whisk egg whites until soft peaks form; gently fold into cheese mixture.
6.Spoon mixture evenly into moulds until three-quarters full. Place in a baking dish; half-fill with hot water. Bake 15-20 minutes, until golden and risen. Cool 5 minutes.
7.Gently turn souffles out into individual ovenproof serving dishes. Keep covered until needed, up to 24 hours.
8.Increase oven to hot, 200°C.
9.In a small saucepan, heat cream and extra parmesan, stirring, until almost boiling. Pour a little over each souffle.
10.Bake 5-10 minutes, until puffed and golden. Serve with asparagus.
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