Makes 6 regular ramekins
- 30g butter
- 30g plain flour
- 175ml fresh milk
- Fine parmesan cheese, for sprinkling
- 40g herbed cream cheese
- 150g gruyere cheese, grated
- 6 egg whites
- ¼ tsp cream of tartar
1. Preheat the oven to 190°C.
2. Melt butter in a medium pot over medium heat.
3. Add the flour and stir till well incorporated.
4. Pour in half the milk and stir vigorously until smooth.
5. Stir in the remaining milk.
6. Season with salt and pepper.
7. Reduce the heat to medium-low and let the mixture simmer for 2 minutes, stirring occasionally.
8. Remove from heat and stir in the 40g herbed cheese + 150g gruyere cheese. Set aside.
9. In a clean metal/glass bowl, beat the egg whites with an electric mixer until frothy.
10. Add the cream of tartar and increase the mixing speed. Continue until you achieve slightly stiff peaks that flop over.
11. Stir in a spoonful of the beaten egg whites into the cheese sauce to lighten it, then pour all the cheese sauce over the remaining egg whites.
12. Gently fold the sauce into the egg whites with a spatula until combined. Cut down through the centre of the mixture to the bottom, then along the side of the bowl and up to the top.
13. Butter the ramekins in an upwards direction, and sprinkle with parmesan cheese to coat all surfaces.
14. Gently pour the mix into the prepared ramekins and bake for 15 minutes until puffed and golden brown. Serve immediately!
Charlotte’s Tips: You may use any cheese of your choice (goat’s cheese, blue cheese, cheddar cheese). You can even add spinach or fresh basil leaves to the mix. For some protein, add in some smoked salmon…just remember to keep the total addition of fillings to 190g!