Page 67 - COMING UNSTUCK by Sara tuck

Once cool, run a small knife carefully around the insides of the
ramekins to release the soufflés slightly, and tip out into another
roasting dish or individual oven-safe dishes and refrigerate until
ready to finish and serve. Soufflés can be prepared to this point
the day before serving.

Preheat oven to 200˚C (400˚F). Sprinkle soufflés with
remaining ½ cup of Gruyère and pour over the remaining
cream. Bake for 12-15 minutes or until the soufflés are lightly
puffed, golden and delicious – switch the heat source to grill
(broil) for the last minute (keeping an eagle eye on them!) to
ensure a golden bubbling top. Serve with a small bitter green salad.

See photo page 61

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