Manu Feidel's Twice-Baked Cheese Souffle

Serves 3 – Recipe sourced from MasterChef Australia The Cookbook Volume One

"Lucas learnt how to make this soufflé at Manu Feildel's restaurant, L'etoile, then presented it to his fellow contestants in a master class"

Ingredients
melted butter and plain flour for coating moulds
40g unsalted butter
2 eschalots, finely chopped
2 teaspoons finely chopped thyme
¼ cup plain flour
1 cup milk
40 g grated Gruyère cheese
2eggs separated
whole nutmeg
40g grated Gruyère cheese, extra

Method
Preheat oven to 180˚C. Brush three ovenproof dishes with melted butter and dust with flour. Shake out excess flour. Melt 1 tablespoon butter in a pan over medium heat. Add eschalots and thyme. Cook for 4 minutes until soft and translucent. Set aside to cool.

Melt remaining butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1-2 minutes. Remove from the heat and add the milk a little at a time, whisking constantly until smooth. Return to the heat and cook, stirring with a wooden spoon until smooth. Add 40g cheese and stir until melted. Remove from the heat. Combine the eschalot mixture and 1 egg yolk in a small food processor and process until smooth. Stir into the cheese sauce with the remaining egg yolk. Grate a little nutmeg over the mixture, and season with salt and pepper. Transfer to a bowl to cool slightly.

Whisk eggwhites with a pinch of salt until soft peaks form. Stir one-third into the cheese mixture to loosen it, then carefully fold in the remaining two-thirds. Spoon filling into the dishes until two-thirds full, then tap them on the bench to remove any air bubbles. Place in a roasting pan and pour in enough boiling water to come halfway up the sides of the dishes. Bake uncovered for 20-25 minutes until set. Remove soufflés from water bath and refrigerate until cold.

Preheat the over to 200˚C and line a baking tray with non-stick paper. Turn the soufflés out onto the prepared tray. Top each with extra Gruyère and bake for 5-7 minutes. Place the soufflé on a warm plate and serve with a micro herb salad and a glass of Pfeiffer Carlyle Chardonnay Marsanne.

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