Ingredients

Method

• 50 g  butter
• 50 g flour
• 1¼ cup milk
• 3 large free-range eggs, separated
• 1 T Dijon mustard
• 250 g Grana Padano, grated, plus extra for greasing  
• a pinch ground nutmeg
• sea salt and freshly ground black pepper, to taste  
• 1 cup cream

Method

Ingredients

1. Preheat the oven to 180°C. Grease 4 ramekins with butter, sprinkle with finely grated Grana Padano and set aside.

2. Melt 50 g butter in a saucepan over a medium heat. Add the flour and whisk for 2 minutes to create a roux.

3. Gradually add the milk while whisking, cooking until the mixture thickens. Remove from the heat and allow to cool slightly.

4. Whisk in the egg yolks, mustard, 150 g Parmesan and nutmeg. Season to taste.

5. In a clean bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture in three batches, being careful not to deflate them.

6. Divide the soufflé mixture between the ramekins. Place the ramekins in a larger baking dish filled with enough hot water to come halfway up the sides of the ramekins. Bake for 20–25 minutes, until puffed and just set. Remove from the oven and allow to cool.

7. Once cooled, pour the cream evenly over the soufflés and sprinkle with the remaining Grana Padano. Bake for an additional 15 minutes or until golden and bubbly. Serve with a crisp fennel salad.

Photography: Jan Ras
Videography: Romy Wilson
Recipes: Abigail Donnelly
Food assistant: Bianca Jones, Emma Nkunzana

More cheese recipes

With its crystalline, crumbly texture and mild, delicate flavour, it’s no mystery why Grana Padano is so popular. Its consistently excellent quality is due to each wheel being examined at nine months by an impartial technician from the official Consortium of Grana Padano. Only after this does a wheel of Grana Padano receive its iconic firebrand – your guarantee of authenticity and exceptional flavour. 

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