Comté Cheese Soufflé

• unsalted butter↗25g g

  soft

• dry fine breadcrumbs↗25g g
• Comté cheese↗25g g

  finely grated

• unsalted butter↗50g g
• plain flour↗50g g
• full‑fat milk↗450ml ml

  warmed

• Comté cheese↗140g g

  grated

• Dijon mustard↗1 tsp tsp
• white pepper↗

  for seasoning

• egg yolks, medium size3
• egg whites, medium size7
• lemon juice½ tsp tsp
• double cream↗150ml ml
• Comté cheese↗75g g

  grated

• kirsch1 tbsp tbsp

  (optional)

Step-by-step instructions

1. 1

   Using a pastry brush, thoroughly grease a 25‑30 cm oval or round clay form with a thin, even layer of butter. Roll it in breadcrumbs, shaking off excess, then set the form aside. Preheat the oven to 180 °C/160 °C fan/gas 4 and place a baking tray on the middle rack to heat up.

2. 2

   To make the soufflé base, melt the butter in a small saucepan over medium heat. Add the flour and whisk until smooth, cooking to a nut‑brown roux. Reduce the heat, then gradually add the warm milk, a little at a time, whisking to keep a smooth consistency. Add the cheese and mustard and continue cooking, stirring occasionally, for 3‑5 minutes. Remove from heat and let cool slightly. Add the yolks and stir until the mixture becomes silky and smooth. Season with white pepper (see tip) and keep warm. This stage can be prepared in advance (see tip).

3. 3

   In a large clean dry bowl, whisk the egg whites with lemon juice until medium peaks form.

4. 4

   Transfer the warm soufflé base to a large bowl and quickly whisk in one‑third of the beaten egg whites to lighten the base. Gently fold the remaining whites using a spatula or large metal spoon, cutting through and lifting the mixture to minimize loss of volume and lightness. Taste and adjust seasoning if needed. Pour the soufflé mixture into the prepared form, filling it to three‑quarters full.

5. 5

   Place the form on a hot baking tray and bake for 20 minutes. Meanwhile, prepare the cheese sauce.

6. 6

   Bring the cream to a boil and add the cheese and a pinch of freshly ground white pepper, stirring continuously. When the cheese melts, remove from heat and taste. Add a splash of kirsch (optional), then pour the sauce into a warmed small jug.

7. 7

   Sprinkle grated cheese over the top of the soufflé and bake for another 5 minutes. Serve immediately, arranging the soufflé and sauce in the centre of the table so everyone can serve themselves.