Double-baked Cheese Souffles
Easy and delicious recipe the family will love!
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.
