Double-Baked Cheese Soufflé
Think soufflé is tricky? Think again! This foolproof Double-Baked Cheese Soufflé recipe gives you a light, cheesy, golden masterpiece baked to perfection and topped with warm double cream and more cheese!
Ingredients
- 200g Cheddar cheese, grated
- 1 whole egg
- 3 egg whites
- 40g butter
- 40g flour
- 250ml milk
- Pinch cayenne
- 1 tbs Dijon mustard
- Butter and flour to line the ramekins
- 400ml double cream
- 200g finely grated cheddar
- A small bunch of watercress
- 1 chicory chopped
- 2 little gem chopped
For the dressing
- 25ml vinegar
- 100ml veg oil
- 15ml water
- 1 tbs Dijon
Method
Pre-heat oven 200°C.
Grease the soufflé moulds with butter and dust all over with flour.
Melt the butter for the sauce in a pan and whisk in the flour making a roux, then slowly add in the milk cooking for to minutes before whisking in the cheese, cayenne and rosemary, season and leave to cool in a bowl.
Whisk the egg whites until stiff, fold in the remaining cheese and spoon into moulds, level off the tops and run your finger around the top of the mould. Pop onto a baking tray lined with kitchen paper and pour water into the tray to about 2/3 of the way up. Cook for 25 minutes.
Turn out the dishes and cool slightly. Put them into an ovenproof dish and poor over with cream and sprinkle with the rest of the cheddar. Bake for 10-12 minutes.
To make the dressing, whisk the egg yolk, vinegar and veg oil together. Season and then add a splash of water. Spoon over the salad and serve alongside the soufflé.
To serve, spoon the soufflés onto a plate pop the salad on the side.
Ingredients
- 200g Cheddar cheese, grated
- 1 whole egg
- 3 egg whites
- 40g butter
- 40g flour
- 250ml milk
- Pinch cayenne
- 1 tbs Dijon mustard
- Butter and flour to line the ramekins
- 400ml double cream
- 200g finely grated cheddar
- A small bunch of watercress
- 1 chicory chopped
- 2 little gem chopped
For the dressing
- 25ml vinegar
- 100ml veg oil
- 15ml water
- 1 tbs Dijon
Method
Pre-heat oven 200°C.
Grease the soufflé moulds with butter and dust all over with flour.
Melt the butter for the sauce in a pan and whisk in the flour making a roux, then slowly add in the milk cooking for to minutes before whisking in the cheese, cayenne and rosemary, season and leave to cool in a bowl.
Whisk the egg whites until stiff, fold in the remaining cheese and spoon into moulds, level off the tops and run your finger around the top of the mould. Pop onto a baking tray lined with kitchen paper and pour water into the tray to about 2/3 of the way up. Cook for 25 minutes.
Turn out the dishes and cool slightly. Put them into an ovenproof dish and poor over with cream and sprinkle with the rest of the cheddar. Bake for 10-12 minutes.
To make the dressing, whisk the egg yolk, vinegar and veg oil together. Season and then add a splash of water. Spoon over the salad and serve alongside the soufflé.
To serve, spoon the soufflés onto a plate pop the salad on the side.
