Raymond Blanc’s Comté soufflé

Serves 6 Starters and mains

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Method

For the sauce:
150ml double cream
70g young Comté, grated
1tbsp kirsch (optional)

Using a pastry brush, grease the dish with a thin, even layer of softened butter, then coat with the breadcrumbs, shaking out the excess; put the dish to one side. Preheat the oven to 180°C/350°F/ Gas 4 and place a baking tray on the middle shelf to heat up.

In a small saucepan over a medium heat, melt the butter for the soufflé base. Add the flour, whisk until smooth and cook to a nutty blond roux. Lower the heat, then gradually add the warm milk, little by little, whisking to keep the consistency smooth. Add the cheese and mustard and continue to cook, stirring from time to time, for 3-5 minutes. Remove from the heat and allow to cool a little. Add the egg yolks and stir until the mixture is silky and smooth.

Season with salt and white pepper to taste and keep warm. In a large bowl, whisk the egg whites with the lemon juice to medium peaks.

Transfer the warm soufflé base to a large bowl and briefly whisk in one third of the whipped egg whites to lighten the base. Then carefully fold in the remaining egg whites with a spatula or large metal spoon, delicately cutting and lightening the mixture to ensure minimum loss of volume and lightness. Taste and adjust the seasoning if necessary. Pour the soufflé mixture into the prepared dish, to three-quarters fill it.

Slide the dish onto the hot baking tray and bake in the oven for 20 minutes. Meanwhile, make your cheese sauce. Bring the cream to the boil and add the cheese and some white pepper, stirring continuously. Once melted, remove from the heat and taste for seasoning. A dash of kirsch would not go amiss. Pour the sauce into a warm sauceboat.

Sprinkle the grated cheese over the surface of the soufflé and bake for a further 5 minutes. Serve immediately, placing the soufflé and sauce in the middle of the table so that everyone can help themselves.