What you need
- 25g butter, melted
- 400ml milk
- 1 bay leaf
- 60g butter, extra
- 1/3 cup (50g) plain flour
- 100g Gruyere cheese, grated
- 5 eggs, separated
- Salt and freshly ground black pepper, to taste
- 100g PHILADELPHIA Block Cream Cheese, diced
- 50g gruyere cheese, extra, diced
- 250ml PHILADELPHIA Original Cream for Cooking, a cream alternative
How to make it
PREHEAT oven to 190°C or 170°C fan. Brush the insides of 8 x ½ cup capacity ramekins with melted butter. Place milk in a small saucepan with bay leaf and bring to a simmer on low heat. Remove from heat, cover and stand to infuse for 10 minutes. Then discard bay leaf.
MELT the extra butter in a small saucepan on low heat and stir in the flour. Cook, stirring constantly for 1 minute, until lightly coloured. Remove from heat, add milk and stir or whisk together. Return to medium heat and stir constantly until thickened and boiling. Reduce heat to low and stir for another 5 minutes until very thick. Remove from heat, beat in 50g of grated gruyere cheese and egg yolks and season to taste.
WHISK egg whites with an electric mixer until just stiff. Fold into the cheese sauce and then fold through diced PHILLY Block Cream Cheese and diced Gruyere cheese. Fill prepared ramekins with souffle mixture and level top with the back of a knife. Wipe rims if necessary to clean, and place ramekins in a baking dish with enough boiling water to come halfway up the sides of the dishes. Bake for 15-20 minutes, until well risen and the tops feel soft and springy. Remove from baking dish and cool completely. They sink a little but can be prepared to this stage, cooled, wrapped in plastic wrap and kept refrigerated or frozen if you like.
PREHEAT oven to 200°C or 180°C fan. Turn souffles out of ramekins onto individual gratin dishes. Melt PHILADELPHIA Cream for Cooking in a small saucepan on low and stir in remaining grated gruyere cheese. Spoon over souffles and bake for 20-25 minutes or until well risen and golden. Serve immediately.
Souffles are delicious and if you're armed with a good recipe, not difficult. With this souffle, the initial cooking is done in advance and can even be frozen ahead, ready to bake when a souffle is called for.