Delicious Seasonal Recipes

Twice Baked Cheese Souffle

Twice baked cheese soufflé rich with a mixture of comte and gruyere cheese. A delicious starter or light lunch main course, serve with a salad.

Prep Time: 30 mins Cook Time: 40 mins Total Time: 1 hr 10 mins Servings: 6 servings Calories: 322kcal

Ingredients

Preparing the ramekins - ▢20 g butter

Souffle

300 ml whole milk

1 small onion (peeled and cut in half)

1 bay leaf

40 g butter

40 g plain flour

2 tsp Dijon mustard

50 g Comte cheese (grated)

50 g Gruyere cheese (grated)

3 large eggs (yolk and white separated)

1 tbsp chopped chives grating fresh nutmeg salt and pepper

Second bake

25 g Comte cheese

25 g Gruyere cheese

6 tbsp double cream

Method

Preparing the ramekins - Generously butter the inside of 6 ramekin dishes, ensuring you take the butter right up the sides of each dish. Place a small round disc of grease-proof paper on the base on each ramekin. Place the dishes on a baking tray and set aside.

Souffle - Pour the milk into a medium sized saucepan and add the onion and bay leaf which will flavour the milk. Place over a low/medium heat and bring the milk to a gently simmer, take care not to boil the milk. Cook for minutes to allow the flavours to infuse the milk. Move from the heat and using a sieve strain the milk into a measuring jug and set aside. To make the bechamel base sauce, melt the butter in a non-stick saucepan over a medium heat. Add the flour and stir well to combine to a roux. Gently cook the flour for 5 minutes to get rid of the raw taste of the flour, stirring continuously.

Gradually add 250ml of the warm milk into the roux and discard any excess milk. Once you have added the milk bring it to the boil and keep stirring to avoid it sticking. Add the mustard and the cheese to the sauce, which should be thick and very smooth. Once the cheese has melted add the chives, a grating of nutmeg and season to taste with salt and pepper. Place the sauce mixture into a large bowl and allow to cool for 5-10 minutes. Then beat in the egg yolks and mix until thoroughly combined. If you add the egg yolks when the sauce is too hot they will only cook in the sauce!

In a separate bowl whisk up the egg whites until you have stiff peaks. Add a large spoon of the egg whites into the cheese sauce and mix well to combine. Then add the remaining egg whites to the bowl and gently fold the egg whites through the cheese sauce. Take care not to beat the eggs, you want to keep the light airiness of the egg white, this will give you lighter soufflés.

Gently spoon the mixture evenly between the 6 ramekins. Place in a pre-heated oven at 200C for 18-20 minutes. Do not open the oven during cooking as this will only cause the soufflés to deflate. After 18-20 minutes the soufflés will have risen and should be golden on top. Remove from the oven and place the ramekins onto a cooling rack. Leave the soufflés to cool completely. Once cool, run a sharp knife around the sides of the ramekin. Gently turn the soufflés out onto your hand. Place the soufflés top side down on a clean baking sheet that has been lined with more grease-proof paper. The flat bottoms of the soufflés should now be facing upwards so remove the discs of paper from the bottom of each soufflé.

Second bake - Mix together the Comte and Gruyere cheese for the topping and spread equally over each of the 6 soufflés. Pour a tablespoon of double cream over each soufflé. Place the soufflés back into the oven for a further 10-12 minutes at 200C. Remove once the cheese has melted and has started to bubble. Serve immediately.

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