Printable Version
Twice baked cheese souffles
Ingredients
- 5 large British Lion eggs
- 65g/2 1/2 oz butter
- 300ml/ 1/2 pt milk
- 50g/2oz plain flour
- 5ml/1tsp Dijon mustard
- 100g/4oz mature Cheddar cheese, grated
- 50g/2oz freshly grated Parmesan cheese
- 1 (15g) pack fresh chives, snipped
- 150ml/ 1/4 pt double cream
- A few snipped chives for garnish
- Salad leaves and cherry tomatoes to serve
Preparation time: 20 mins.
Cooking time: 40 mins.
Serves: 6.
This soufflé omelette is certain to impress - there's nothing better than a well-risen soufflé.
Method
- Preheat the oven to 180C/Fan 160C/350F/Gas Mark 4. Use 15g/ 1/2 oz butter to grease six 250ml/9floz capacity ramekin dishes. Put the kettle on to boil.
- Place the milk, butter and flour in a medium pan and gently heat, whisking all the time with a balloon whisk until the mixture boils and thickens. Reduce the heat and simmer for 1 minute. Remove from the heat, beat in the egg yolks, mustard, half the Cheddar and Parmesan cheeses and chives, then season with ground black pepper.
- Whisk the egg whites in a grease-free bowl until they form stiff peaks. Stir about a third of the egg whites into the cheese sauce, then gently fold in the remainder. Divide between the prepared dishes and stand them in a baking tray. Pour boiling water from the kettle to come half way up the outside of the dishes and bake for 20 mins or until risen and golden. Transfer to a wire rack and leave to cool - they will sink back down but don`t worry. They can be stored, covered in the fridge for up to 48 hours.
- Carefully, run a knife around the outside of each soufflé to loosen them and place on a baking tray. Pour over the cream and scatter over the remaining cheeses.
- Bake at the same temperature for 20-25 mins or until golden and re-risen. Whilst they bake, arrange salad and tomatoes on six serving plates. Quickly transfer the soufflés to serving plates with a fish slice and serve immediately.