Punjab x France
Twice baked methi gruyère soufflé
The soufflé that cannot fail, because it already fell once and got back up.
75 minTime
13 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original333kcalsame
13 gproteinsame
1 gfibresame
75minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat the oven to 180°C. Butter 6 ramekins with 10 g butter and coat with the breadcrumbs.
- 2Cook the methi leaves and chilli in 10 g butter on medium heat for 3 minutes, then cool.
- 3Melt 30 g butter on medium heat, stir in the flour for 1 minute, then whisk in the milk and simmer 3 minutes. Off the heat, beat in the yolks, 60 g cheese, methi, nutmeg, kasuri methi, white pepper and salt.
- 4Whisk the whites to stiff peaks and fold into the base in three parts.
- 5Fill the ramekins, stand them in a tray of hot water and bake in the oven at 180°C for 20 minutes. Cool; they will sink.
- 6Turn out into a buttered baking dish, pour over the cream and top with the remaining cheese. Bake in the oven at 200°C for 15 minutes.
Serve it like this
Lift each soufflé onto a warm plate with a spoon of the bubbling cream around it, and add a small handful of dressed leaves and a pinch of kasuri methi.