Twice Baked Cheese Soufflé Recipe
This Twice Baked Cheese Souffléwith Granny Smith Apple, Toasted Hazelnut and Watercress Salad is an elegant, rich and indulgent dish that can be made a couple of days in advance and is guaranteed to impress, be it a dinner party or late-night snack.
British 30 Mins + cooling time 30 Mins Medium Serves 8
Ingredients
- 1 onion
- 1 bay leaf
- 4 cloves
- 700ml semi-skimmed milk
- 125g unsalted butter
- 125g plain flour
- 325g cheddar, grated
- 70g parmesan, grated
- 1 tsp English mustard
- 8 egg whites
- 5 egg yolks
- Breadcrumbs
- Double cream
- Grated parmesan
- Granny Smith apples
- Toasted hazelnuts
- Watercress
- Balsamic vinegar
Method
Stud the onion with the bay leaf and cloves, then place into a heavy-bottomed pan on a low heat along with the milk and leave to simmer for a couple of minutes. Strain the milk through a sieve, discard the onion, and keep it warm.
In a separate pan, melt the butter and then stir in the flour to form a roux. Continuously stir over the heat until the mixture leaves the sides of the pan. Slowly add the hot milk in small batches, stirring all the time, until the mixture forms a thick béchamel sauce. Next, add the grated cheeses and mustard. Remove the pan from the heat and allow the sauce to cool to body temperature.
In a bowl, whisk the egg whites until they become thick; they should be able to hold themselves in the bowl when it’s turned upside down. Add the yolks to the béchamel sauce, mix well, and then fold in the whisked egg white in batches until it’s all combined.
Grease the pudding moulds with a little oil and then line them with a thin coating of breadcrumbs to help you turn out the soufflés more easily. Pipe the soufflé mixture into each mould, then bake the soufflés in a bain-marie in the oven at 150°C for 20 minutes. Allow them to cool until slightly warm, at which point, begin turning the soufflés out of the moulds onto a baking tray. Leave to finish cooling completely.
Recipe notes
To serve:
The soufflés are best eaten reheated (hence the twice baked in the name!), so they can be assembled accordingly once cool or will last up to 3 days in the fridge before you want to serve them.
Place the soufflés into an ovenproof serving dish, pour a little cream into the bottom and sprinkle over some more grated parmesan. Bake in a hot oven at 190°C for 8 minutes and serve straight away with a side salad of chopped apple, toasted hazelnuts and fresh watercress dressed in balsamic vinegar.
About this recipe
This Twice Baked Cheese Soufflé Recipe is from Food & Wellness: The Sobell House Vegetarian Cook Book, courtesy of The Yurt at Nicholsons.
Published to raise awareness and funds for the hospice, Sobell House’s second cookbook is a collection of over 30 stories and recipes from a wide range of celebrities and local chefs. All the recipes in this book are vegetarian, and many are also vegan.
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