Ingredients
Equipment
Method
- Preheat your gordon ramsay food to 190°C (375°F). Lightly butter four 1-cup soufflé dishes and dust with a little grated Parmesan or flour.
- In a saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the warm milk until the sauce is smooth and thick, resembling a béchamel. Remove from heat.
- Stir in the egg yolks one at a time, ensuring each is fully incorporated. Then fold in the shredded chicken, grated Gruyère, nutmeg, salt, and pepper.
- In a separate clean, dry bowl, whisk the egg whites until stiff peaks form. Be careful not to overmix.
- Gently fold one-third of the whisked egg whites into the chicken mixture to lighten it, then carefully fold in the remaining egg whites until just combined. Do not overmix, or you’ll lose the airiness.
- Divide the mixture evenly among the prepared soufflé dishes. Place them on a baking tray.
- Bake for 25-30 minutes, or until the soufflés are puffed, golden brown, and set. Serve immediately.
Nutrition
Notes
For the best rise, make sure your egg whites are at room temperature before whisking. And whatever you do, resist the urge to open the gordon ramsay food door during cooking – it's a soufflé's worst enemy!