Ingredients

Béchamel – the soufflé base
1 rasher of bacon cut into very small pieces
26g butter
60g flour
400ml milk
1tsp mustard
25g grated parmesan cheese
pinch of cayenne and nutmeg
salt and pepper
6 large British Lion egg yolks
For the moulds:
20g butter to grease the ramekins
50g fine grated gruyere cheese to line the moulds
For the tomato coulis:
1 small onion diced
2 large ripe plum tomatoes (skinned and deseeded)
½ clove garlic, chopped
50g tomato juice
salt/pepper
For the 2nd part of the soufflé:
6 large British Lion egg whites
pinch of salt
1tsp cornflour

Method

1.Fry the bacon in a medium frying pan until crisp, add the butter, when melted stir in the flour and cook gently for 2-3 minutes then add the milk gradually, stirring until thickened. Cook over a low heat for 5 minutes, then add the egg yolks, mustard and seasonings and cook for 2 more minutes, pour into a mixing bowl and allow to cool.
2.For the moulds: Generously butter the edges of the ramekins and then dust the insides with the grated cheese. Place on a oven tray ready to be filled.
3.For the tomato coulis: In a saucepan gently cook the onion in a little olive oil until soft and add the garlic and then the tomatoes, stir over a gentle heat to reduce the flavours then add the tomato juice and blend with a hand blender.
4.For the 2nd part of the soufflé: Pre-heat the oven to 180C, using an electric whisk, whisk the egg whites with a pinch of salt and the cornflour until they reach soft peaks. Mix a third of the egg whites into the soufflé base to lighten it and then fold in the remaining whites gently so as not to knock the air out of the mix. Spoon into the ramekins and fill just below the rim. Then using the edge of your thumb run it around the rim of the dishes to prevent the mix sticking.
5.Place in the oven and bake for 5 minutes or until well risen, serve immediately and pour the tomato coulis into the centre of each soufflé at the table.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.