Gruyère cheese, shredded using a standard box grater150 g
cooking/kosher salt½ tsp
white pepper2 pinches
cream of tartar, sifted½ tsp
unsalted butter, melted15 g
Steps
1
Preheat oven to 200°C (180°C fan). Melt butter on medium heat, stir in flour for 2 minutes, then whisk in milk in 3 batches until smooth. Turn off heat and whisk in egg yolks one at a time, then return to medium heat and whisk in cheese until melted (you've made Mornay sauce).
2
Beat egg whites with cream of tartar on medium speed for 2 minutes, then on high speed for 30 seconds until stiff peaks form. Whisk 1/4 of the egg whites into the Mornay sauce, then gently fold in the remainder using a rubber spatula in 3 batches.
3
Divide the mixture between butter-brushed ramekins (320ml capacity), filled to 1cm below the rim. Smooth the surface roughly with the back of a wet teaspoon and use your thumb to clean the inside rim so it rises neatly. Bake for 20 minutes until puffed and golden (it should still jiggle slightly in the centre). Serve immediately.
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