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Twice-baked Cheese Soufflé
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Twice-baked Cheese Soufflé Recipe Type: EntreeServes: 6Ingredients- 500ml (2 cups) milk
- 1 bunch sping onions, thingly sliced
- 1 bay leaf
- 120g unsalted butter
- 75g (1/2 cup) self-raising flour
- 4 eggs, separated
- 125g Gruyère cheese, grated
- 125g cheddar cheese, grated
- 375ml (11/z cups) thin cream
- 3/4 cup grated Parmesan, plus extra to serve
Instructions- Preheat the oven to 180°C.
- Grease six 200ml ramekins.
- Place the milk, onion and bay leaf in a heat and bring to the boil. Remove from heat and set aside to infuse for 15 minutes.
- Melt the butter in a saucepan over low heat and cook until little bubbles appear on the surface, heat for 2-3 minutes until the mixture thickens then transfer to a bowl.
- Add the egg yolks, gruyere and cheddar cheeses. Season with salt and pepper.
- Whisk the egg whites. Fold large spoonful of the egg white into the cheese base to lighten the mixture, then carefully fold in the remaining egg whites.
- Spoon mixture into the ramekins.
- Place the ramekins in a baking dish with enough boiling water to come halfway up the sides of the dishes. Bake for 20 minutes until risen and golden.
- Remove bath and set aside to cool (they can be made but keep refrigerated for several days).
- When you are ready to serve run a knife around the edge of the ramekins to loosen.Tip them base-side down onto a baking tray, sprinkle with the Parmesan. Bake for a further 25 min.