Spinach And Gruyere Souffle
|Fresh spinach||14 Ounce (400 Grams)|
|Grated gruyere cheese||2 Ounce (50 Grams)|
|Butter||1⁄2 Ounce (10 Grams)|
|For the white sauce|
|Butter||2 Ounce (50 Grams)|
|Flour||1 1⁄4 Ounce (30 Grams)|
|Milk||9 Fluid Ounce (240 Milliliter)|
|Double cream||15 Milliliter (1 Tablespoon)|
|Grated nutmeg||1 Pinch|
1. Preheat the oven to 140°C (275°F; gas mark 1).
2. Cut off the stalks of the spinach. Wash the leaves well. Plunge them into a saucepan filled with salted water and cook for 20 minutes.
3. Prepare a bechamel: melt the butter in a saucepan over a low heat, blend in the flour, stir well and cook until the flour and butter start to froth without colouring. Add the cold milk, a little at a time, stirring constantly with a wooden spoon, and cook for 15 minutes. Season, add the nutmeg and double cream. Stir and put aside.
4. Drain the spinach, and press it with a spoon to remove all the water. Chop roughly.
5. Separate the eggs. Beat the whites until stiff.
6. Mix the spinach with the bechamel, then add the egg yolks and grated Gruyere. Season to taste. Fold in the egg whites as gently as possible.
7. Butter a souffle dish or mould, and fill with the spinach mixture. The dish should be almost three-quarters full. Place in the oven for 15 minutes at 140°C, then turn the heat up to 200°C (400°F; gas mark 6) and cook for a further 10 minutes. Serve at once.