Twice-baked cheese souffle
- 60g butter
- 60g plain flour
- 350ml milk, heated
- 100g grated gruyere or parmigiano (or both)
- Sea salt and freshly ground black pepper
- 4 eggs, separated, plus 1 extra egg yolk
For serving
- 200ml thin cream
- 1 tbsp grated parmesan
- Paprika for serving
Ideal for entertaining, these souffles are baked ahead of time, then reheated when you are ready to eat. Butter for moulds
Method
Heat the oven to 180C. Lightly butter four 250ml souffle moulds.
Melt the butter in a saucepan, add the flour and stir for 2 minutes over moderate heat. Add the heated milk gradually, stirring constantly. Add the grated cheese, salt and pepper, and cook gently for 5 mins, stirring. Cool for 10 mins, then beat in the yolks, one at a time.
Whip the whites until softly peaky. Fold in gently.
Fill each mould to three-quarters full, place in a baking dish and half-fill the dish with hot water. Bake for 20 mins or until golden and risen.
Cool for 5 mins, then gently turn out, upside-down, onto a buttered ovenproof dish. Keep covered until needed.
To serve
Heat the oven to 200C. Gently heat the cream and cheese in a small pan and pour over each souffle. Bake for 10 mins or until puffed and golden. Dust with paprika and serve.
Serves 4.
