Twice-baked Cheese Soufflés
Type: Side Dishes
This foolproof recipe can be prepared several hours in advance, so is ideal for serving at a dinner party
Prep Time: prep 20 mins
Cooking Time: cook 45 mins
Serves: makes 4 servings
- 2 tbsp butter, plus more for the ramekins and baking sheet
- 3 tbsp all-purpose flour
- 1 cup whole milk
- 2 large eggs, separated, at room temperature
- 4oz ( 125g) rindless goat cheese, crumbled
- salt and freshly ground black pepper
- scant 1 cup heavy cream
- 1 tbsp Dijon mustard
- 3 tbsp freshly grated Parmesan
- Preheat the oven to 350°F (180°C). Lightly butter the ramekins and line the bottoms with circles of parchment paper.
- Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook for 1 minute. Whisk in the milk. Cook, whisking often, until the sauce comes to a boil and thickens. Let cool slightly.
- Beat in the egg yolks and goat cheese. Season generously with salt and pepper. Beat the egg whites until soft peaks form. Stir about one-fourth of the whites into the cheese mixture, then fold in the remainder. Spoon into ramekins.
- Place the ramekins in a roasting pan and add enough hot water to come halfway up the sides of the ramekins. Bake for 15 minutes, or until firm to the touch. Remove from the pan and let cool. Run a dinner knife around the edge of each soufflé and turn out onto an oiled baking sheet; remove the paper.
- Increase the oven temperature to 400°F (200°C). Bring the cream, mustard, and pepper to a boil in a saucepan. Simmer over medium heat about 12 minutes, until reduced by half. Top the soufflés with equal amounts of the cream mixture and sprinkle with the Parmesan. Bake for 20-25 minutes, until golden. Serve immediately.
- prep 20 mins; cook 45 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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