Twice Baked Triple Cheese Soufflés
Directions
- 1For the béchamel, melt the butter in a small saucepan over medium heat. Stir in the flour and cook, stirring, until bubbling. Gradually whisk in the milk and bring to a boil. Reduce the heat and cook, stirring, for 5 minutes, or until thickened enough to coat the back of a spoon. Add the nutmeg, stir in the cheese and season with salt and pepper. Transfer the mixture to a large bowl and allow it to cool.
- 2Preheat oven to 180°C (360°F) fan-forced. Generously grease four 300 ml ramekins with butter, then sprinkle the parmesan inside, rotating the dish to ensure an even coating and discarding any excess.
- 3In a large bowl, beat the egg whites until soft peaks form. Stir the yolks into the cooled béchamel, then gently fold in the beaten whites using a spatula. Spoon the mixture into the prepared ramekins. Run your finger around the inside of each ramekin rim to clean it, which will help the soufflés rise evenly and prevent sticking. Place the ramekins on a baking tray and bake, without opening the oven door, for 25 minutes or until risen and golden.
- 4Once cooled, carefully reverse the soufflés into small gratin or pie dishes. Pour the double cream over each soufflé and sprinkle with grated cheddar. Bake for 10-15 minutes until bubbling and slightly golden. Sprinkle with fresh parsley and season with salt & pepper. Serve with a side salad.
Ingredients
- 50 g cubed butter
- 2 tbsp melted butter
- 50 g white flour
- 300 ml full-cream milk
- 0.5 tsp ground nutmeg
- 130 g grated gruyère or Emmental
- 2 tbsp finely grated parmesan
- 4 large eggs, separated
- 100 ml double cream
- 60 g grated cheddar cheese
- 1 tbsp finely chopped parsley
Equipment
small saucepanwhisklarge bowlspatularamekinsbaking traygratin or pie dishes
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