- 1 teaspoon butter
- 2 tablespoons freshly grated parmesan
- 2 tablespoons dried breadcrumbs
- ¼ cup (30 g) cornflour
- 300 ml low–fat milk
- 4 eggs, separated
- 3 cups (90 g) watercress, trimmed and finely chopped
- 1 tablespoon wholegrain mustard
- ⅔ cup (90 g) grated gruyère
- Preheat the oven to 200°C.
- Lightly butter the inside of a 1.
- 5 litre soufflé dish.
- Mix together the parmesan and breadcrumbs, and sprinkle half of this mixture over the bottom and side of the dish, turning and tilting the dish to coat evenly.
- Set aside.
- Mix the cornflour with a little of the milk to make a smooth paste.
- Heat the rest of the milk until almost boiling, then pour onto the cornflour mixture, stirring constantly.
- Return to the pan and stir over a moderate heat until the sauce thickens and is smooth.
- Remove from the heat and add the egg yolks, beating them thoroughly into the sauce.
- Stir in the chopped watercress, mustard, gruyère, and salt and pepper to taste.
- In a clean, dry bowl, whisk the eggwhites until they hold soft peaks.
- Fold one–quarter of the whites into the sauce mixture to lighten it, then gently fold in the rest of the whites.
- Spoon the mixture into the prepared soufflé dish and sprinkle the top with the remaining parmesan and breadcrumb mixture.
- Bake the soufflé for 30–35 minutes, or until well risen and golden brown.
- Serve immediately.
Preparation: 15 minutes
Cooking: about 40 minutes