Comté and Fallot mustard soufflé
Comté and Fallot Mustard Soufflé: A Spicy Gem by Chef Céline Dédinger
French gastronomy never ceases to amaze with its creativity, elegance, and ability to blend bold flavors into a harmonious whole. We present a recipe by French chef Céline Dédinger from the famous Premord restaurant that immediately catches the eye: 18-Month Comté and Walnut Mustard Soufflé served with Mustard Ice Cream.
Yes, you read that right – mustard ice cream. And it is precisely this unexpected combination that gives the dish a subtle kick, beautifully highlighting the intense cheese flavor of the soufflé. The result is precise, playful, and incredibly delicious.
🧀 Soufflé with a Kick
The base follows a classic French technique, enhanced by Moutarde aux noix Fallot – mustard with Périgord walnuts. Its gentle sweetness and nutty note bring a new dimension to the soufflé. The Comté is aged for 18 months, guaranteeing a rich flavor and beautiful texture.
🍯 Mustard Ice Cream: A Surprise That Works
Mustard ice cream is more than just a culinary experiment. Combining Edmond Fallot Honey & Balsamic Vinegar Mustard with Dijon Mustard creates a creamy, mildly spicy, and pleasantly sweet pairing that perfectly balances the soufflé.
Serves 8
🥧 Soufflé
- 130 g butter
- 150 g all-purpose flour
- 1 l milk
- 8 eggs
- 200 g Comté (aged 18 months)
- 50 g Edmond Fallot Walnut Mustard
- Walnut flour/powder for greasing and dusting the ramekins
-
🍯 Mustard Ice Cream
- 05 g Edmond Fallot Honey and Balsamic Vinegar Mustard
- 20 g Edmond Fallot Dijon Mustard
- 750 g milk
- 130 g atomized glucose (powdered glucose)
Instructions
Mustard Ice Cream
Gently heat all ingredients over low heat until fully combined. Allow the mixture to cool down, then churn in an ice cream maker.
Soufflé
-
Preheat the oven to 180 °C.
-
Prepare a light roux using the butter and flour.
-
Pour in cold milk, bring to a boil, and whisk for 1 minute to create a smooth base.
-
Separate the egg yolks from the whites.
-
Stir the grated Comté, egg yolks, and walnut mustard into the base.
-
Whip the egg whites to soft peaks and gently fold 240 g of the whipped whites into the mixture.
-
Grease the ramekins with butter and dust with walnut powder.
-
Bake for 40–45 minutes – do not open the oven door, or the soufflé will collapse.
Serving
Serve the soufflé immediately after removing it from the oven alongside a scoop of the mustard ice cream. Soufflé waits for no one!