Saturday, 29 September 2012
Twice Baked Cheese Souffle
The photo is of a left over one so it has shrunk.
pinch dry english mustard
110g grated strong cheddar
200ml double cream
Generously butter and line the bottom of 6 ramekins or moulds. Make a rue with butter, flour and spices. Add the milk as you would a white sauce bring to the boil for a couple of minutes and allow to thicken. Stir in three quarters of the cheese and the egg yolks. Whip the egg whites to a stiff peak, fold into the cheese mixture. Fill your containers. Cook the souffles for 15minutes at 180C in a bain marie.
They should have risen considerably but won't be cooked through. When they have cooled turn them out on to an oven proof dish. Don't over cook them of they won't rise again when you reheat them. To reheat sprinkle with the remaining cheese, pour over the cream and cook for 7-10minutes at 220C.