1. Melt the unsalted butter in a saucepan set over a moderate heat. Sprinkle over the flour and whisk well to form a roux. Cook until blonde in appearance, 1-2 minutes.
2. Whisk in the milk in a slow, steady stream until incorporated. Bring to a simmer and cook for 2 minutes, stirring constantly, until slightly thickened.
3. Remove from the heat and beat in the cayenne, mozzarella, and egg yolks, one by one. Season to taste with plenty of salt and pepper.
4. Preheat the oven to 200°C (180°) | 400F | gas 6. Beat the egg whites with a pinch of salt in a large, oil-free mixing bowl until softly peaked. Whisk one-third of the mixture into the béchamel mixture.
5. Fold in the remaining egg whites in two additions. Fold three-quarters of the grated Comté into the mixture, until just incorporated.
6. Working quickly, grease two ovenproof bowls or baking dishes with the softened butter. Dust the insides with flour and the grated Gruyère, tipping out the excess.
7. Divide the souffle mixture between the dishes, running your thumb around the insides of the rims to create a groove; this will help with rising. Arrange on a large baking tray.
8. Bake for about 20-30 minutes until golden and risen; refrain from opening the oven door during baking as this will deflate the soufflés.
9. Remove from the oven when ready and serve immediately with the remaining grated Comté on top.
1 hour 15 minutes
- 2 tbsp unsalted butter
- 2 tbsp plain flour, plus extra for dusting
- 300 ml whole milk
- 1 pinch cayenne pepper
- 75 g | 1/3 cup buffalo mozzarella
- 6 medium egg yolks
- 8 medium egg whites
- 225 g | 2 cups Comté, finely grated, plus extra to serve
- 60 g | 1/4 cup butter, softened
- 60 g | 1/2 cup Gruyère, grated, to coat dishes
- Freshly ground black pepper, or white pepper