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Comte cheese souffle (Le Souffle Franc-Comtois)

From Raymond Blanc's Kitchen Secrets (BBC): http://www.raymondblanc.com/
Comté is my home, my village, my county; it gives me a sense of place. Maman Blanc would not cook her soufflé in individual soufflé moulds, but in a large shallow earthenware dish. She would place the dish on the table for all of us to help ourselves. Sometimes the soufflé mixture would fill a flaky pastry tart. Of course, only Comté would be used, never Gruyère or Emmenthal, but you can if you like!
The souffle base can be made up to one day in advance. Cover it with buttered greaseproof paper to prevent a crust from forming. Serves 6

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

Preparing the soufflé base
Pre-heat the oven to 175ºC. Place a baking tray on the middle shelf in the oven.

On a medium heat in a small saucepan, melt the butter, add the flour and whisk until a smooth consistency; cook the roux to a blonde colour.

Gradually add the milk little by little, whisking it to a smooth consistency. Lower the heat, add the cheese and mustard, and continue to cook, stirring from time to time for 3-5 minutes.

Remove from the heat and allow to cool a little. Add the egg yolks and stir until the mixture is consistent. Keep warm.

Lining the soufflé dish
Line the earthenware soufflé dish with melted butter and the dried breadcrumbs, reserve.

Whisking the egg whites

In a mixing bowl add the lemon juice and salt to the egg white and whisk until very soft peaks are formed, then continue whisking until you have firm peaks.

Making the soufflé mix and filling the dish
For the soufflé mixture, in a large mixing bowl place the warm soufflé base and whisk in briskly 1/3 of the whipped egg whites to lighten the base.

Then, carefully fold in the remaining egg whites; delicately cut and lift the mix to ensure there is a minimum loss of volume and lightness.

Taste and adjust the seasoning if necessary.

Pour the soufflé mixture into the dish, smooth the top with a long palate knife and push the soufflé mixture away from the side of the dish by sliding your thumb around the edge.

Cooking the soufflé

Cook in the pre-heated oven for 20 minutes

Sprinkle the cheese on top of the soufflé and cook for a further 5 minutes.

Remove from the oven and serve immediately.

Making the sauce

Whilst the soufflé is cooking (optional) bring the cream to the boil and add the cheese and pepper, stirring continually. Once the cheese has melted, remove from the heat, taste. Pour the sauce into a separate sauce boat and serve with the soufflé.

VARIATIONS
The list of different cheeses to use for soufflés is endless; goats’ cheese, stinking bishop, stilton and gruyere are
just a few.