A traditional France dish in the Miscellaneous classification, featuring 12 distinct ingredients. Follow the measured proportions below for authentic results.
Ingredients
0/12 prepped- 50gButter
- 25gParmesan
- 300mlMilk
- 2Bay Leaves
- 5 tbsPlain Flour
- ½ tspEnglish Mustard
- Pod ofCayenne Pepper
- 140gGruyère
- 3Eggs
- 8 slicesGoats Cheese
- 150mlDouble Cream
- to serveSpinach
Preparation Instructions
Read all instructions before beginning prep work.
Heat oven to 200C/180C fan/ gas 6 and butter 4 small (about 200ml) ramekins. Sprinkle the Parmesan into the ramekins, turning until all sides are covered. Place the milk and bay leaves in a large saucepan over a gentle heat and bring to the boil. Turn off the heat and leave to infuse for 15 mins.
Discard the bay leaves, add the butter and flour, and return to a low heat. Very gently simmer, stirring continuously with a balloon whisk, for about 6 mins until you get a smooth, thick white sauce. Make sure that you get right into the corners of the pan to stop the sauce from catching or becoming lumpy.
Once thickened, transfer the sauce to a large bowl and stir in the mustard powder, cayenne pepper, Gruyère and egg yolks until fully combined.
In a spotlessly clean bowl and with a clean whisk, beat the egg whites just until peaks begin to form.
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