Twice-baked cheese soufflés

Twice-baked cheese soufflés

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  • 4
  • Easy
  • 15 minutes
  • 30 minutes
  • Woolworths Paul Cluver Riesling 2016

Ingredients

  • 1 3⁄4 cups full-cream milk
  • 1 onion, peeled and quartered
  • Ground nutmeg, a pinch
  • 2 bay leaves
  • 4 T butter, plus extra for greasing
  • 7 T cake flour, plus extra for dusting
  • 1⁄4 t Hot English mustard powder
  • 4 free-range eggs, separated
  • 100 g Gruyère cheese, grated
  • 100 g Parmesan, grated
  • 3⁄4 cup cream

Cooking Instructions

Preheat the oven to 180°C. Grease 4 ramekins or tea cups with softened butter and lightly dust with our. Place
in a roasting tray half- lled with water.

Place the milk, onion, nutmeg and bay leaves in a saucepan over a medium heat and bring to the boil. Remove from the heat and leave to infuse.

Melt the butter in a saucepan and stir in the our to form a smooth paste. Cook over a medium heat for 1 minute. Strain the milk mixture and slowly add to the our mixture. Allow the sauce to thicken between each addition.

Cook for 2 minutes, then remove from the heat and stir in the mustard, egg yolks and three-quarters of the cheese. Scrape into a clean bowl.

Whisk the egg whites until stiff peaks form, then fold into the cheese sauce in two batches.

Spoon the mixture into the prepared ramekins until two-thirds full, then bake for 15 minutes.

Allow to cool, then turn out onto a serving dish, sprinkle with the remaining cheese and pour over the cream. Bake until the cheese is melted and golden.

Cook’s note: Line the roasting tray with kitchen paper to prevent the ramekins from slipping.
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Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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Comments

  • TASTE
    January 25, 2017

    Hi Lesley, yes it will freeze well.

  • default
    Lesley Fenn
    January 24, 2017

    can you freeze twice baked souffles