Double Baked Cheese Soufflés
Ingredients
- Melted butter for greasing dishes
- 40 gr. (1½ oz.) butter
- 40 gr. (1½ oz.) plain flour
- 250 ml. (9 fl. oz.) milk
- 75 gr. (3 oz.) cheddar cheese, grated
- Seasoning
- ½ tsp. dried or ½ tbsp. fresh thyme (chopped)
- 1 tbsp. spring onions, finely sliced
- 2 egg yolks
- 3 egg whites
- 125 ml. (4½ fl. oz.) double cream
- 25 gr. (1 oz.) grated parmesan cheese
- Preheat oven to 180ºC. You will need 4 ramekin dishes, the ones I used were approx.10 cm (4” dia.) measured from the outer rim. Have a kettle of boiling water ready to pour into the baking tray.
- Note: These can be half cooked in advance the day before. Follow the recipe until the first baking is complete, leave them on the small baking tray, clingfilm and refrigerate. Bake when you are ready, they will taste just as nice.
Method
Brush the soufflé dishes with melted butter to grease, making sure you coat them fully. Place to one side in a deep-sided baking tray.
Melt the butter gently in a saucepan. Add the flour and using a wooden spoon, stir it in until it is smooth. Leave for 1-2 minutes over a low heat, stirring all the time.
Add a quarter of the cold milk to the roux mixture and combine well using a whisk. As the mixture begins to thicken, add the remainder of the milk, whisking constantly to prevent lumps from forming. Leave it over a medium heat until the mixture thickens and boils. Simmer for a further 2 minutes.
Remove from the heat and spoon into a large bowl. Add the cheese, season well and leave to cool for about 10 minutes. When cooled, add the herbs, finely sliced spring onions and egg yolks and mix well. Now whisk the egg whites. Beat slowly until they begin to foam and then more vigorously until firm.
Using a metal spoon, fold them gently into the yolk mixture. Use the whole bowl, turning it round as you go and flip the mixture over gently, folding in a figure of eight. Cut any large pieces with your spoon to break them down. Spoon into the prepared dishes.
The soufflés will now be baked in a bain marie. Place the baking tray on the oven shelf, then pour some boiling water into the tray to come halfway up the ramekin dishes. Bake for 25 minutes until they are puffed and lightly golden.
Take the ramekins out of the baking tray and leave to cool, then remove the soufflés from the dishes by taking a knife and gently easing round the sides, upturn them onto your hand and place right side up in a small, clean baking tin.
When you are ready to re-bake them, pour over the cream and sprinkle over the parmesan cheese.
Return to the oven for 10-15 minutes until they are golden.
Serve immediately with a rocket salad which has been lightly coated with a pomegranate molasses dressing.