Double-baked Gruyere Souffle with Waldorf Salad

 

Australian Gourmet Traveller recipe for double-baked Gruyère soufflé with Waldorf salad by Racine restaurant in Orange, NSW.

What you will need

60 gm unsalted butter, coarsely chopped, plus extra for greasing

60 gm plain flour, sieved, plus extra for dusting

400 ml milk

1 small fresh bay leaf

Pinch of finely grated nutmeg

160 gm Gruyère, finely grated

5 eggs, separated, plus 3 extra eggwhites

800 ml pouring cream

  Walnut vinaigrette 1 tbsp Dijon mustard

1 egg yolk

75 ml apple cider vinegar

250 ml (1 cup) walnut oil

  Waldorf salad 3 white witlof, leaves separated, coarsely torn

1 cup (firmly packed) celery heart leaves

50 gm (½ cup) walnuts

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