Recipe-Finder.com

Ingredients Jump to Instructions ↓

  1. Exported from MasterCook

  2. Twice-Baked Souffle

  3. Recipe By : BBC Vegetarian Good Food, July 1997

  4. 6 Preparation Time :

  5. Categories : Cheese Entertaining

  6. Prepare Ahead Vegetarian

  7. Individual New

  8. Amount Measure Ingredient -- Preparation Method -- -- --

  9. 225 ml milk

  10. 1 small onion -- finely chopped

  11. pinch ground nutmeg

  12. 40 g butter

  13. pinch dry English mustard powder

  14. 40 g plain flour

  15. 150 g mature farmhouse cheddar cheese -- grated

  16. 3 med eggs -- separated

  17. 1 egg white

  18. 2 tbsp chopped fresh mixed herbs

  19. mint, chives)

  20. 225 g cherry tomatoes -- halved

  21. large bunch fresh basil leaves

  22. 250 ml single cream

  23. seasoning

  24. 1. Preheat the oven to 180C/350F/Gas 4. Lightly grease six 175ml/6 fl oz

  25. ramekins or tea cups. Heat the milk in a pan with the onion and nutmeg

  26. until just boiling. Strain into a jug and discard the onion.

  27. 2. Melt the butter in a pan, add the mustard powder and flour and cook for 1 minute, stirring occasionally. Bring to the boil and simmer for 1 minute

  28. until thick and glossy. Add two-thirds of the cheese and stir until melted.

  29. Season to taste. Allow the sauce to cool slightly, then beat in the egg yolks.

  30. 3. Whisk the egg whites until stiff, then using a large metal spoon,

  31. carefully fold into the souffle base with the chopped herbs. Divide the

  32. mixture between the prepared ramekins or tea cups and place in a large

  33. roasting tin so that it comes halfway up the sides of the ramekins. The

  34. dishes should be no more than two-thirds full with the mixture. Bake for 15-20 minutes until the mixture is risen, golden and set.

  35. 4. Allow the souffles to cool (they will sink slightly). Loosen from the

  36. ramekins and turn out on to a tray. At this stage they can be refrigerated

  37. for up to 2 days before re-baking.

  38. 5. Preheat the oven to 200C/400F/Gas 6. Butter 6 individual ovenproof

  39. serving dishes and place the souffles upside down in the dishes. Sprinkle

  40. over the remaining cheese, cherry tomatoes and basil leaves (in photo both

  41. arranged round outside of souffle - leaning up against it) then pour over

  42. the cream and bake for 14-15 minutes until golden. Serve immediately.

  43. - - - - - - - - - - - - - - - - - - NOTES : Preparation: 15 minutes

  44. Cooking: 45 minutes

  45. 6 Per serving:

  46. 327 cals,

  47. 26g fat

  48. Author Vanessa Scott: This foolproof recipe is one of my favourites because

  49. of the preparation you can do in advance. You can cook it once and put in

  50. the fridge overnight. Then all you need do the next day is pour over the

  51. cream, herbs and tomatoes and bake for the second time - with perfect

  52. results. I often make it in batches and store it in the fridge for one or two days before baking it for the second time. Depending on the seasons, I

  53. also add various ingredients to the cream, such as fresh tomatoes or basil

  54. or I might use wild mushrooms gathered fresh from the woods nearby.

Comments

882,796
Send feedback