Watercress, gruyère and walnut soufflé
- 2 x 250ml ramekins
- 25g butter
- 1 tbsp ground walnuts
- 30g wholemeal flour
- 250ml milk
- 2 eggs, yolks and whites
- 60g good-quality gruyère, grates
- 1 tsp Dijon mustard
- 50g watercress leaves
- Preheat the oven to 200°C/400°F/ gas mark 6. Grease the inside of the ramekins with butter and line with the ground walnuts.
- Make a roux by melting the butter in a saucepan on a medium heat and then adding the flour, stirring until you have a thick paste. After a minute or so, gradually add the milk until you have a smooth white sauce. Remove from the heat and beat in the egg yolks and cheese before stirring in the Dijon mustard and then the watercress. Season well.
- In a clean bowl, whisk the egg whites to form stiff peaks. Add a spoonful of the cheese mixture to loosen it before folding in the rest with a metal spoon. Spoon into the ramekins and cook for 25-30 minutes. Serve with a small handful of watercress.
With more vitamin C than an orange, more calcium than milk, more iron than spinach and more folate than a banana (weight for weight), it’s hardly surprising that watercress was a favourite of Hippocrates, who called it the ‘cure of cures’.