Double-baked Cheese Souffles
This easy and delicious recipe the family will love! It’s true, you can freeze or chill souffle. This souffle is golden and puffy, with a creamy molten sauce. It’s true. You can serve souffle at a dinner party as an elegant starter without spending 30 minutes in the kitchen beating egg whites to stiff peaks and folding it with a cheese roux. You can impress your friends with a delicate and puffy souffle at brunch without having to use a bowl, whisk, pot or egg beater.
Ingredients
- 80g Butter
- 75g Plain flour
- 405ml cold milk
- 100g fresh goat’s cheese or gorgonzola
- 3 Tbs finely chopped fresh flat-leaf parsley
- 3 Tbs freshly grated Parmesan
- 4 eggs separated
- 200ml Pure cream
- 1 crisp green apple, sliced
- 100g toasted pecan nuts
- 200ml Port
Step 1
Preheat oven to 180°C (160°C fan-forced) for 20 minutes
Step 2
Using butter, grease a 6 cup muffin tray very well.
Step 3
Melt 80g butter in saucepan. Add flour and whisk to combine. Cook over low heat for 2 minutes.
Step 4
Add cold milk and cook, whisking constantly, until just boiling and thickened. Cook for a further 2 minutes.
Step 5
Crumble cheese and add t mixture with parsley and Parmesan. Whisk to combine.
Step 6
Set aside to cool for 10 minutes.
Step 7
Add egg yolks, salt and pepper. Whisk well.
Step 8
In a clean bowl, beat egg whites until soft peaks form. Fold gently into cooled cheese mixture. Divide mixture evenly in moulds.
Step 9
Stand moulds in 28cm Saute Pan and pour hot water into pan to come halfway up sides of moulds.
Step 10
Bake for 20 minutes or until firm to touch. Remove pan from oven and remove moulds from pan. Set aside to rest for 2 minutes. Refrigerate until required.
Step 11
TO SERVE: Warm souffle in oven for 15 minutes once out pour a little cream over each souffle to moisten and return to oven for 15 minutes. Serve with baby salad leaves, apple slices, roasted pecan nuts and a little drizzle of port.
Double-baked Cheese Souffles
Ingredients
- 80g Butter
- 75g Plain flour
- 405 ml cold milk
- 100g fresh goat's cheese or gorgonzola
- 3 tbsp fresh flat leaf parsley (finely chopped)
- 3 tbsp Paremsan (freshly grated)
- 4 eggs (separated)
- 200 ml Pure cream
- 1 crisp green apple (sliced)
- 100g toasted pecan nuts
- 200 ml Port
Instructions
- Preheat oven to 180°C (160°C fan-forced) for 20 minutes
- Using butter, grease a 6 cup muffin tray very well.
- Melt 80g butter in saucepan. Add flour and whisk to combine. Cook over low heat for 2 minutes.
- Add cold milk and cook, whisking constantly, until just boiling and thickened. Cook for a further 2 minutes.
- Crumble cheese and add t mixture with parsley and Parmesan. Whisk to combine.
- Set aside to cool for 10 minutes.
- Add egg yolks, salt and pepper. Whisk well.
- n a clean bowl, beat egg whites until soft peaks form. Fold gently into cooled cheese mixture. Divide mixture evenly in moulds.
- Stand moulds in 28cm Saute Pan and pour hot water into pan to come halfway up sides of moulds.
- Bake for 20 minutes or until firm to touch. Remove pan from oven and remove moulds from pan. Set aside to rest for 2 minutes. Refrigerate until required.
- TO SERVE: Warm souffle in oven for 15 minutes once out pour a little cream over each souffle to moisten and return to oven for 15 minutes. Serve with baby salad leaves, apple slices, roasted pecan nuts and a little drizzle of port.
