Double Baked Cheese Soufflé
This Double Baked Cheese Soufflé is a great way to get started if you haven't made one before, as it can be made in advance and chilled or frozen and then re-heated when you want to serve it up!
Ingredients
- 200g grated cheddar cheese
- 4 eggs separated
- 40g butter
- 40g flour
- 250ml milk
- Butter and flour to line the ramekins
- 400ml double cream
- Salad
- A small bunch of watercress
- Selection of Italian leaves
Dressing
- 25 ml vinegar
- 50 ml walnut oil
- Salt and pepper
Walnuts
- 200g walnut halves
- 100g caster sugar
- Vegetable oil for frying
Method
To make the candied walnuts, put all the sugar into a pan, add the walnuts, cook for 1 minute then drain. Heat a small pan of vegetable oil to 170c, add the walnuts and cook for 1 minute. Drain.
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 two minutes before whisking in ½ the cheese, season. Leave to cool slightly in a bowl then whisk in the egg yolks.
Whisk the egg whites until stiff, fold into the base mix 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 cook for 12 – 14 minutes.
Turn out the dishes and cool slightly. Put them into an ovenproof dish and pour over with cream and sprinkle with cheddar. Bake for 10-12 minutes.
To make the dressing whisk the vinegar and vegetable oil, season.
Put the salad leaves into a bowl and dress with 2 tbsp of dressing (the rest can be stored in the fridge for a week) and sprinkle over the walnuts.
To serve, spoon the soufflés onto a plate, pop the salad on the side and sprinkle over the walnuts.
Ingredients
- 200g grated cheddar cheese
- 4 eggs separated
- 40g butter
- 40g flour
- 250ml milk
- Butter and flour to line the ramekins
- 400ml double cream
- Salad
- A small bunch of watercress
- Selection of Italian leaves
Dressing
- 25 ml vinegar
- 50 ml walnut oil
- Salt and pepper
Walnuts
- 200g walnut halves
- 100g caster sugar
- Vegetable oil for frying
Method
To make the candied walnuts, put all the sugar into a pan, add the walnuts, cook for 1 minute then drain. Heat a small pan of vegetable oil to 170c, add the walnuts and cook for 1 minute. Drain.
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 two minutes before whisking in ½ the cheese, season. Leave to cool slightly in a bowl then whisk in the egg yolks.
Whisk the egg whites until stiff, fold into the base mix 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 cook for 12 – 14 minutes.
Turn out the dishes and cool slightly. Put them into an ovenproof dish and pour over with cream and sprinkle with cheddar. Bake for 10-12 minutes.
To make the dressing whisk the vinegar and vegetable oil, season.
Put the salad leaves into a bowl and dress with 2 tbsp of dressing (the rest can be stored in the fridge for a week) and sprinkle over the walnuts.
To serve, spoon the soufflés onto a plate, pop the salad on the side and sprinkle over the walnuts.
