Miguel Maestre’s Le Gruyère AOP and Dijon Mustard SouffléPublished 19 Jun, 2023
Miguel Maestre’s trips around the globe inspired this Le Gruyère AOP and Dijon Mustard Soufflé, recreate the dish at home with this simple yet impressive recipe.
500ml full fat milk
1 sprig of thyme
Pinch white pepper
Pinch freshly grated nutmeg (optional)
Pinch mustard powder (optional)
80 g butter
80 g flour
100g cheddar grated
100g Le Gruyère AOP grated
1 tbsp Dijon mustard
4 eggs separated plus one egg white
200 ml cream
Extra thyme leaves to serve
Extra Le Gruyère AOP for melting
Extra butter for greasing
Butter 6 ramekins or line with baking paper.
Heat the oven to 190°C. Put a full kettle on to boil. Heat the milk in a saucepan with the thyme, white pepper (and if you chose to use for extra aroma the nutmeg and mustard powder) until boiling. Turn off the heat and allow to infuse. Remove and discard the thyme.
Melt the butter in another pan, then stir in the flour, cook for 3-4 minutes, stirring, until the mix smells nutty almost like cookie dough.
Add the infused milk gradually, stirring constantly until the mix is smooth and thick (bechamel like).
Remove the pan from the heat and leave to cool for 2 minutes. Whisk slightly to cool down to avoid scrambling the egg yolks. Mix in the Dijon mustard, cheddar, Gruyère and the egg yolks. Season well with salt
Put the egg whites in a clean, dry mixing bowl and using a whisk or electric hand mixer, whisk on medium to hard peaks (the peaks should hold, but the tips curl over when the whisk is lifted out.)
Fold into the cheese mixture: start with 2 tbsp to loosen the mix, then gradually fold in the rest a bit at the time so you don’t collapse the air bubbles. Be gentle, this step is key (using a spatula).
Spoon into the ramekins, filling them two-thirds of the way up using a ladle.
Place the ramekins into a deep roasting tray, already inside the oven. Carefully pour the water from the just-boiled kettle (make sure the water is just boiled for the Bain Marie to work) into the tray so it comes halfway up the sides of the ramekins. Bake for 15-20 minutes or until golden and set, but still with a slight wobble or soft centre. Allow the soufflés to cool – they’ll sink a bit, but don’t worry be happy you’re nearly there!
Once the soufflés are slightly cool, run a knife around the edges to loosen, then tip them upside down on to a small plate – carefully. Then place the soufflés upside-down on a baking tray in the fridge to fully chill.
Preheat the oven to 220°C fan forced and take the soufflés out of the fridge to let them come back to room temp. Put each soufflé in a small ovenproof serving dish or in a big baking dish together.
Season the cream, add thyme leaves and pour it over the soufflés to cover. Sprinkle over the extra grated cheeses (a looooot!)
Bake in the oven for 10 minutes or until the cheese is melted and starting to crisp. Serve straight from the oven so the soufflés don’t sink, be quick as men can wait for soufflé … but souffle waits for no man!
Great served with a green salad with mustard vinaigrette
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