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    Twice Baked Cheese Soufflé

    • Recipes
    • 29 Jan, 2021

    Twice Baked Cheese Soufflé

    This is a twice-baked cheese soufflé, the reason?..…well, it’s baked twice indeed. Firstly to make the soufflé, for it to puff up in all its gorgeousness, then secondly to reheat it, puff it up again and for the cream poured all over it to become bubbly and beautifully golden.


     


    Ingredients :

    Cheese souffle:


    • 150g (1½ cups) Gruyere cheese

    • 50g (â…“ cup) Parmesan cheese

    • 130g (½ cup) butter

    • 130g (1 cup) flour

    • 750ml (3 cups) milk

    • 8 eggs (separated)

    • 2 egg yolks

    • Salt and pepper to taste



    Second bake cheese sauce:


    • 375ml (1 ½ cups) single cream

    • 50g (½ cup) Gruyere cheese


     


    Serves : 8

    Cooks In : 1 hour and 30 min

    Difficulty : Difficult



    Preparation Method :

    1. For the First Bake Cheese Souffles: Using the K-Mojo DigiMaster’s Grater Attachment, grate the Gruyere and Parmesan cheeses.
    2. Melt the butter in a saucepan and stir in the flour, forming a roux.
    3. Cook for 2 minutes to give the roux a caramelised flavour.
    4. Slowly add the milk, about 125ml (½ cup) at a time, while stirring vigorously to avoid any lump forming. Once the milk has been incorporated, add the next splash of milk until it’s all used up and you end up with a smooth batter.
    5. Add the grated cheese to the batter and season to taste.
    6. Continue to cook and stir for 5 minutes. Remove the heat and let it cool for 10 minutes.
    7. While your mixture is cooling, preheat the oven to 180°C / fan 160°C / 355°F / gas mark 4.
    8. Grease 8 large ramekins with butter and place them in the freezer.
    9. Beat the egg yolks into the batter, one at a time until all the egg yolks have been incorporated.
    10. Whisk the egg whites until soft peaks form.
    11. Fold the egg whites gently into the batter.
    12. Remove the ramekins from the freezer and divide the batter evenly.
    13. Place the ramekins in large roasting trays, and pour boiling water until the water level reaches ¾ of the height of the ramekins.
    14. Place in the oven and cook for 20 minutes, or until golden and risen.
    15. Remove from the oven and let it cool for 5 minutes.
    16. Turn them out, upside down, onto a buttered ovenproof dish. Keep covered until needed.
    17. For the Second Bake: Preheat the oven to 200°C / fan 180°C / 390°F / gas mark 6.
    18. Gently heat the cream and cheese in a small saucepan and pour over each souffle.
    19. Bake the souffles for 10 minutes, or until golden and the sauce is bubbling.
    20. Serve immediately with a green salad of your choice.
    21. Enjoy! 


     


    Tips :

    Once souffle would serve as a starter. You can enjoy two of them, along with a peppery salad, as a main course. We enjoyed ours with a rocket, apple and walnut salad. The pepperiness of the rocket, and sweet crispness of the apple work really well with the souffle! After the first bake, you can cool the souffles down, then freeze them for later consumption. Thaw them first before proceeding with the recipe.


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