Twice-baked Gruyère soufflés
These are rich, creamy and utterly fabulous – a real must-make for cheese lovers.
Preparation time: 25 minutes
Cooking time: around 30 minutes
Serves: 8
300ml (½pt) milk
2 bay leaves
good pinch cayenne pepper
good grating fresh nutmeg
50g (2oz) butter
40g (1½oz) plain flour
4 large eggs, separated
125g (4½oz) Gruyère cheese, finely grated
250ml (9fl oz) double cream
You will need: 8 buttered ramekin dishes
1 Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Put the milk, bay leaves and spices in a pan and heat gently. Remove the bay leaves. In another pan, melt the butter, stir in the flour and cook for one minute, then whisk in the hot milk and stir until thickened. Season well. Let it cool, then stir in the egg yolks and three-quarters of the cheese.
2 Whisk egg whites to soft peaks. Stir a spoonful into cheese mix to loosen it, then fold in the rest. Divide among ramekins. Put ramekins in a roasting tin and pour in boiling water a third of the way up the tin. Bake for 12 to 15 minutes until risen, golden and slightly firm to the touch. Remove from the oven and cool for 5 minutes. Turn the oven up to 220 C, 200 C fan, 425 F, gas 7.
3 Run a knife around each soufflé and tip onto a buttered ovenproof dish. Sprinkle over remaining cheese and pour 2tbsp cream over each. Bake for 8 to 10 minutes until browned and bubbling. Serve immediately.
Per serving: 350cals, 32g fat, 19g saturated fat, 6g carbohydrate
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