Depending on your age I suspect that you either view a soufflé as the height of sophistication or a flashback to an almost forgotten time when they were everywhere. Either way, for some reason the idea of making them at home seems to strike most home cooks down with fear. I don’t know why as they couldn’t be easier – all you need is a little bit of patience and a good whisk. Once you’ve got those two on your side you’re on to a winner.
These are as light as anything and almost dissolve as soon as you put them into your mouth, leaving behind a rich and deeply satisfying cheese flavour without filling you up. Perfect as a starter or a light lunch…or a snack at any time of the day for that matter.
Twice-baked Cheddar Cheese Soufflé
For the Soufflé
- 2 tsp Parmesan or similar, grated
- 40 g Butter
- 40 g Plain Flour
- 250 ml Milk
- 125 g Strong Cheddar Cheese grated
- 0.5 tsp Dijon Mustard
- 3 Large Eggs separated
- 1 pinch Sea Salt
- 1 pinch Freshly Ground Black Pepper
For the Sauce
- 50 ml Double Cream
- 50 g Strong Cheddar Cheese grated
- Preheat the oven to 170°C. Butter 4 ramekins and dust the inside with the grated parmesan. Put to one side.
- Make a roux: Melt the butter in a saucepan over a medium heat, before adding in the plain flour and stirring until well combined. Slowly add in the milk, stirring continuously, until you have a smooth sauce – turn up the heat, whilst continuing to stir, and allow to thicken.
- Add the grated Cheddar, Dijon mustard and Egg Yolks to the sauce, along with seasoning to taste, then remove from the heat and allow to cool slightly.
- Put the Egg Whites into a separate, clean bowl and whisk until firm – you want to get plenty of air into them. When well beaten add a small spoon of the egg whites into the cheese sauce mix to make it a little less dense. Then pour the cheese sauce in with the egg whites and fold the two mixtures gently together. Do this gently as you want to make sure that you keep as much air in the mixture as possible.
- When combined spoon the mixture evenly between the ramekins – you want them to be about two-thirds full. Smooth off the tops and make sure there’s no mixture around the rims – they need to be clean. Place them into a deep roasting tin then pur water around the outside of the ramekins, bringing it about half way up the side of them. Put the pan straight into the oven and cook for 15-20 minutes until risen and still slightly wobbly. I should mention that due to the amount of cheese these may not rise all that much but they’ll still be deliciously light and fluffy inside.
- When cooked remove from the oven and allow to cool. Turn them out once they’re cool – at this stage you can store them, well covered, in the fridge for a day or so, or even freeze them for use later.
- When you’re ready to serve them preheat the oven to 200°C. Put the soufflés into an oven proof dish and spoon some double cream over each one, followed by the second helping of grated cheese. Cook in the oven for 10-15 minutes until the cheese has melted and the sauce is bubbling. If you have taken them from the fridge or freezer do allow a little extra time for them to heat through.
- Serve and enjoy!