Souffle franc-comtois

Serves 6

For the base

• 20g unsalted butter
• 20g dried coarse breadcrumbs
• 7 organic/free-range medium egg whites
• 4 drops lemon juice
• 20g comté cheese

For the sauce

• 50g unsalted butter
• 50g plain flour
• 300g whole milk
• 160g comté cheese
• 20g dijon mustard
• 3 organic/free-rangemedium egg yolks
• 0 white pepper

• 150g double cream
• 70g comté cheese
• 1 tsp dijon mustard
• 1 pinch white pepper
• 1 tbsp kirsch

Step 1
They’d divide the curd on to huge wheels of wood then press it.

Step 2
Before slicing it, he’d do a cross on the bottom of the bread – a nice way to show his respect.

Step 3
You might like to put a layer of cooked Swiss chard, leeks or Belgian endive into the bottom of the dish.

Step 4
Preheat the oven to 170C/335F/gas mark 3½ and put a baking tray (or stone) on the middle shelf to heat up; a baking stone, if you have one, would be even better.

Step 5
Meanwhile, using a pastry brush, brush a large round or oval earthenware dish with a thin, even layer of melted butter and coat with the dried breadcrumbs.

Step 6
This coating will help the souffle to rise evenly in the oven and give it a beautiful crust.

Step 7
Set aside.

Step 8
For the souffle base, melt the butter in a large saucepan (ideally one with rounded sides) over a medium heat.

Step 9
Add the flour and whisk until smooth.

Step 10
Lower the heat.

Step 11
Whisk in the hot milk, little by little, it should be smooth.

Step 12
Add the grated cheese and mustard.

Step 13
Cook for 2–3 minutes, whisking now and then.

Step 14
Remove the pan from the heat.

Step 15
Let it cool a little.

Step 16
Add the yolks.

Step 17
Stir until the mixture is silky smooth.

Step 18
Season with a pinch of salt (only a little as the cheese is salty) and 2 pinches of white pepper.

Step 19
Keep warm in a hot bain-marie.

Step 20
When you are ready to assemble and bake the souffle, whisk the egg whites with the lemon juice until soft peaks are formed.

Step 21
Continue to whisk to slightly firmer, but not stiff, peaks.

Step 22
Whip ⅓ of the whisked whites into the warm souffle base to lighten it.

Step 23
Fold in the remaining whisked egg whites, delicately cutting and lifting the mixture to ensure the minimum loss of volume and maximum lightness.

Step 24
Gently pour the souffle mixture into the dish, filling it ¾ full.

Step 25
Sprinkle the grated cheese over the surface.

Step 26
Put the dish on the hot baking tray (or stone) in the oven and bake for 25 minutes.

Step 27
While the souffle is in the oven, make the sauce.

Step 28
Bring the cream to the boil in a small saucepan and add the grated cheese, mustard and white pepper, stirring continually.

Step 29
Once the cheese has melted, remove from the heat and add the dash of kirsch.

Step 30
Check the seasoning and pour the sauce into a sauceboat.

Step 31
Serve the souffle as soon as it is ready, placing it in the middle of the table so everyone can help themselves.

Step 32
Serve with the sauce to pour around the souffle.