Twice baked cheese soufflés
An impressive but straightforward recipe which can be made up to 2 days ahead - always an advantage for a festive starter. They can also be frozen on the day of making for unto 1 month. Thaw thoroughly before finishing in the hot oven. Use extra mature cheddar cheese if you’re not keen on goats cheese.
Ingredients
- butter to grease
- 300ml milk
- 65g butter
- 65g plain flour
- 2 tsp Dijon mustard
- 150g log French goats cheese
- 4 British Lion eggs
- 75ml double cream
- 25g freshly grated Parmesan
- to serve: cranberry sauce, salad leaves and walnuts
Method
- Preheat the oven to 200oC Fan 180oC Gas mark 6. Butter the base and sides of 6 ramekin dishes with a 150ml capacity. Place a circle of baking paper at the bottom of each. Stand them in a roasting tin and boil the kettle.
- Use a knife to cut 6 x 1/2cm thick slices from the Goats cheese - cover and refrigerate these. Chop the remaining goats cheese.
- Place the milk, butter and flour in a medium pan. Bring to the boil, over a medium heat, whisking continuously with a balloon whisk, until the butter has melted and a smooth sauce begins to form. Cook over a low heat, stirring for a further minute until the mixture boils and becomes really thick.
- Remove from the heat, add the mustard and chopped goats cheese - stir until well combined - there may be a lump or two of cheese rind, but don’t worry.
- Separate the eggs, dropping the whites into a large clean bowl. Stir the yolks in the sauce. Now use an electric whisk to whisk the egg whites until they form soft peaks.
- Stir a spoonful of egg white into the cheese sauce, then gently fold in the remainder, being careful not to knock the air out the egg whites.
- Divide the mix between the ramekins, filling them to the top. Carefully pour boiling water to a depth of 1cm into the roasting tin, around the soufflés. Bake in the oven for 20-25 mins until golden and risen.
- Leave to cool - they will drop a bit - then run a knife around the edge of each ramekin then tip each soufflé into the palm of your hand - shake firmly to release - then place right way up in an ovenproof dish. At this point the soufflés can be covered and refrigerated for unto 48 hours or frozen for a month.
- To serve: Preheat the oven 220oC Fan 200oC Gas 7. Spoon a tablespoon of cream over each soufflé, top each with a slice of goats cheese and sprinkle of Parmesan. Bake for 10-12 minutes.
- Whilst they bake, empty some salad leaves into a bowl, dress with a little olive oil, a squeeze of lemon juice and salt and pepper, then add a handful of toasted walnut pieces. Divide between 6 plates. When ready, gently lift a soufflé onto each plate and serve immediately with cranberry sauce.
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