Twice-baked cheese soufflés

Name: Twice-baked cheese soufflés
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps olive oil, plus ½ tsp for greasing; 1 Tbsp polenta; 1 teaspoon butter; 25 grams plain flour; 250 milliliters semi-skimmed milk; 50 grams parmesan, grated; 1 teaspoon Dijon mustard; 50 grams light soft cheese; 2 Tbsps snipped chives, plus extra to serve; 2 larges egg yolks; 3 larges egg whites; 50 grams rocket; 350 grams cherry tomato, finely chopped; 1 smalls red onion, finely chopped; 1 teaspoon tomato purée; 1 pinch pinch crushed dried chillies

Twice-baked cheese soufflés takes roughly 1 hour and 15 minutes from beginning to end. One portion of this dish contains about 11g of protein, 12g of fat, and a total of 190 calories. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up chives, cheese, onion, and a few other things to make it today. Twice-Baked Cheese Souffles, Twice-baked Goat Cheese Soufflés On A Bed Of Mixed Greens, and Twice-Baked Goat Cheese Soufflés on a Bed of Mixed Greens are very similar to this recipe.

Instructions

Lightly grease six 150ml ramekins with oil and coat with the polenta, shaking out any excess. Sit the ramekins in a small roasting tin.

Ingredients you will need

Polenta

Cooking Oil

Equipment you will use

Ramekin

Heat the oil and butter in a medium saucepan, stir in the flour and cook, stirring, for 1 min.

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Butter

All Purpose Flour

Cooking Oil

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Sauce Pan

Remove from the heat and pour in the milk, a little at a time, stirring well until mixture is smooth.

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Milk

Heat oven to 200C/180C fan/gas

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Oven

Return pan to the heat and cook, stirring continuously, until mixture thickens and comes to the boil.

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Frying Pan

Remove from the heat. Reserve 1 heaped tbsp of the Parmesan and stir the rest into the mixture, with the mustard, then the soft cheese in small spoonfuls.

Ingredients you will need

Soft Cheese

Parmesan

Mustard

Add the chives, season with pepper and leave to cool slightly.

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Chives

Pepper

Meanwhile, make the salsa.

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Salsa

Mix together the tomatoes, onion, tomato pure and chillies. Season with a grinding of pepper, and chill.

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Chili Pepper

Tomato

Pepper

Onion

Beat the egg yolks into the cheese mixture.

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Egg Yolk

Cheese

Whisk the egg whites to stiff peaks. Using a large metal spoon, fold a spoonful into the mixture to slacken slightly. Gently and evenly fold in the remaining whites, half at a time, keeping mixture light and airy. Evenly spoon into the ramekin dishes to fill.

Ingredients you will need

Egg Whites

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Ramekin

Whisk

Pour cold water into the roasting tin to come halfway up the sides of the dishes.

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Water

Bake for 15-18 mins until golden on top and risen. Carefully remove from the tin and leave to cool. The souffls will sink as they cool they can be left for 20 mins before re-baking, or cover the dishes once cold and keep overnight in the fridge.

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Oven

When ready to serve, heat oven to 200C/180C fan/gas

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Oven

If the souffls have been in the fridge, sit them at room temperature for about 10 mins before baking. Turn each out of its dish and place, right-side up, on a baking sheet lined with baking parchment.

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Baking Sheet

Sprinkle the reserved Parmesan over each souffl, then bake for 10 mins or until risen. Scatter with chives.

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Parmesan

Chives

Equipment you will use

Oven

Serve each with a pile of rocket and salsa.

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Arugula

Salsa

Equipment

Ingredients

Servings:

2Tbsps

olive oil, plus ½ tsp for greasing 1Tbsp

polenta 1teaspoon

butter 25grams

plain flour 250milliliters

semi-skimmed milk 50grams

parmesan, grated 1teaspoon

Dijon mustard 50grams

light soft cheese 2Tbsps

snipped chives, plus extra to serve 2larges

egg yolks 3larges

egg whites 50grams

rocket 350grams

cherry tomato, finely chopped 1smalls

red onion, finely chopped 1teaspoon

tomato purée 1pinch

pinch crushed dried chillies

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are my top picks for Souffle. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Larroque Bordeaux Superieur with a 4 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.