Watercress and gruyere souffle

Description:

Ingredients:

40g butter, plus extra for greasing
40g plain flour, plus 1 tsp for dusting
1 large bunch watercress
300ml milk
75g good gruyere cheese, finely grated
3 large free-range eggs, separated
flaked sea salt and black pepper

Method:

Preheat the oven to 220C/Gas 7. Butter an 850ml soufflé dish and dust with one tsp of sifted flour. Turn the flour around the dish, then discard the excess. Cut a 10cm wide strip of baking parchment and tie around the soufflé dish with kitchen string, leaving 5cm rising above the rim to make a paper collar.

Rinse the watercress under running water and shake off the excess. Put on a board and trim off the tougher stalks. Finely chop the leaves and put to one side. Melt the butter in a medium non-stick saucepan and stir in the flour. Cook for a few seconds then gradually add the milk, stirring constantly.

When all the milk is incorporated, stir in the watercress and cook the sauce over a gentle heat for 5-6 minutes, stirring. After this time the watercress should be very soft. Remove from the heat and add 65g of the grated cheese. Stir well until melted then add the egg yolks, one at a time, stirring well between each addition. Season with salt and a couple of twists of ground black pepper.

Whisk the egg whites in a large bowl until stiff. Fold roughly a quarter of the egg white into the cheese sauce to slacken the mixture. Tip into the bowl with the remaining egg white and fold in gently. Pour the mixture into the prepared dish and sprinkle with the reserved gruyere. Put on a baking tray and bake in the centre of the oven for 22-25 minutes, or until the soufflé is well risen and golden brown. Serve immediately before it has much chance to sink. A lightly dressed green salad goes very well.



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