Having spent 12 months of my life cooking recipes from every country in the world, I am often frustrated by the restrictions I place on my own cooking approach. I hate waste, the thought of spending hours cooking something that doesn’t taste good and my overriding obsession with tidiness hold me back from throwing caution to the wind. So with a determined and unleashed frame of mind, I decided to tackle my first ever soufflé. I’ve watched countless masterchef episodes where they have failed and succeeded in equal measure. As my palate prefers savoury, I opted to try a cheese and herb version adapted from a Nigel Slater recipe. All up it took about 45 minutes to make and was much simpler than I anticipated. I was rewarded with not only a tasty lunch, but a small sense of overcoming some of my self inflicted shackles. I felt I cooked mine a tad too much so I’ve reduced the cooking time – it should still be creamy inside.
Comte and chervil soufflé
Serves 2
Prep time: 25 minutes
Cook time: 20 minutes
a knob of butter
5 – 10g parmesan, grated
150ml milk
1 bay leaf
2 large eggs, separated
30g plain flour
30g butter
50g comte cheese, grated
1/2 tsp dijon mustard
1/2 tsp dried chervil
salt & pepper
Preheat the oven to 200 degrees (fan)
Butter 2 ramekin dishes and then scatter each with grated parmesan shaking to cover all sides
Bring the milk and bay leaf to boil in a small pan, turn off the heat and set aside
Melt the butter in a pan and then add the flour, stirring continuously for a couple of minutes
Remove the bay leaf from the milk and add to the butter & flour, stirring to blend
Take it off the heat and let it rest for a minute or 2 before adding the egg yolks and stirring to a smooth consistency
Stir in the comte, mustard, chervil and seasoning
Whisk the egg whites until frothy but not stiff and then gently but thoroughly fold into the mixture
Pour into the ramekin dishes and tap to even out the surface
Cook in the preheated oven for 20 – 25 minutes, until golden brown on top
A Year Cooking the World 