Ingredients

Ingredients

• 20g/¾oz unsalted butter, melted, for greasing

• 20g/¾oz dried breadcrumbs, toasted, for dusting

For the soufflé base

• 50g/2oz unsalted butter

• 50g/2oz plain flour

• 450ml/16¼fl oz full-fat milk

• 2 pinches sea salt

• 2 pinches white pepper

• 1 tbsp Dijon mustard

• 3 free-range egg yolks

• 160g/5½oz Comté cheese, grated, plus 20g/¾oz Comté cheese, finely grated

• ¼ lemon, juice only

• 7 free-range egg whites, whisked until soft peaks form when the whisk is removed

• pinch cayenne pepper

For the sauce

• 150ml/5fl oz double cream

• 70g/2½oz Comté cheese, grated

• 1 tsp Dijon mustard

• pinch cayenne pepper

• 1 tbsp kirsch (optional)

• salt and freshly ground white pepper

Description

NB: The Souffle Base Can Be Made Up To One Day In Advance. Cover It With Buttered Greaseproof Paper To Prevent A Crust From Forming.

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