TWICE-BAKED CHEESE SOUFFLéS
Angela Nilsen applies her magic touch to the infamously tricky soufflé - this low-fat version is incredibly easy and can be prepared ahead
Provided by Angela Nilsen
Categories Dinner, Starter
Time 1h15m
Number Of Ingredients 16
Steps:
- Lightly grease six 150ml ramekins with oil and coat with the polenta, shaking out any excess. Sit the ramekins in a small roasting tin. Heat the oil and butter in a medium saucepan, stir in the flour and cook, stirring, for 1 min. Remove from the heat and pour in the milk, a little at a time, stirring well until mixture is smooth.
- Heat oven to 200C/180C fan/gas 6. Return pan to the heat and cook, stirring continuously, until mixture thickens and comes to the boil. Remove from the heat. Reserve 1 heaped tbsp of the Parmesan and stir the rest into the mixture, with the mustard, then the soft cheese in small spoonfuls. Add the chives, season with pepper and leave to cool slightly.
- Meanwhile, make the salsa. Mix together the tomatoes, onion, tomato purée and chillies. Season with a grinding of pepper, and chill.
- Beat the egg yolks into the cheese mixture. Whisk the egg whites to stiff peaks. Using a large metal spoon, fold a spoonful into the mixture to slacken slightly. Gently and evenly fold in the remaining whites, half at a time, keeping mixture light and airy. Evenly spoon into the ramekin dishes to fill. Pour cold water into the roasting tin to come halfway up the sides of the dishes. Bake for 15-18 mins until golden on top and risen. Carefully remove from the tin and leave to cool. The soufflés will sink as they cool - they can be left for 20 mins before re-baking, or cover the dishes once cold and keep overnight in the fridge.
- When ready to serve, heat oven to 200C/180C fan/gas 6. If the soufflés have been in the fridge, sit them at room temperature for about 10 mins before baking. Turn each out of its dish and place, right-side up, on a baking sheet lined with baking parchment. Sprinkle the reserved Parmesan over each soufflé, then bake for 10 mins or until risen. Scatter with chives. Serve each with a pile of rocket and salsa.
Nutrition Facts : Calories 175 calories, Fat 10.6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10.4 grams carbohydrates, Sugar 4.6 grams sugar, Fiber 0.9 grams fiber, Protein 9.7 grams protein, Sodium 0.5 milligram of sodium
TWICE BAKED CHEDDAR SOUFFLES
These little souffles are a wonder. Bake them in advance, turn them out, then reheat them in a hot oven and they will rise perfectly, golden, fragrant and light.
Provided by MarieRynr
Categories Oven
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Put the milk in a small pan with the onion and bay leaf.
- Bring slowly to the boil, then remove from the heat and leave to infuse for 30 minutes.
- Remove the onion and the bayleaf.
- Prehat oven to 200*C (400*F).
- In another pan, melt the butter, then add the flour and cook, stirring constantly, for 1 minute.
- Remove from the heat, then gradually stir in the infused milk.
- Return to the heat and stir constantly until thickened and just beginning to boil.
- Remove from the heat, then add 125g (4 oz) of the cheese and the mustard.
- Season well and add a good pinch of nutmeg, then beat in the egg yolks.
- Butter six 150ml (1/4 pint) ramekins.
- Put the kettle on to boil.
- Whisk the egg whites until stiff, then fold into the cheese sauce.
- Spoon the mixture into the prepared ramekins, then put them in a roasting tin.
- Pour enough boiling water into the tin carefully, to come up halfway up the ramekins.
- Bake for 15 to 20 minutes until set and golden.
- Leave to cool.
- Run a knife around the edge of each ramekin, then carefully turn the souffles out on to a buttered oven proof dish.
- To serve turn the oven to 220*C (425*F).
- Season the cream with salt and pepper to taste.
- Pour it over the souffles.
- Sprinkle over the remaining cheese and bake for 15 minutes, until the cream is bubbling and the souffles have risen.
- Remove with a palate knife and serve immediately, garnished with parsley.
- NOTE: You can complete the recipe to the end of the first baking and put them in the buttered dish, cover and store them in the fridge up to a day ahead.
Nutrition Facts : Calories 356.1, Fat 30.3, SaturatedFat 18.3, Cholesterol 187, Sodium 261.4, Carbohydrate 9.4, Fiber 0.3, Sugar 0.6, Protein 12.1
DOUBLE-BAKED THREE-CHEESE SOUFFLéS
Unlike a classic fragile soufflé, these individual soufflés are designed to fall and then puff brilliantly back to life with their second baking. This means that they can be made in advance, even the day before. MAKE AHEAD: The unmolded baked soufflés can be refrigerated overnight. Bring to room temperature before proceeding. Wine: A rich, mouth-filling white such as the 1998 E. Guigal Condrieu matches that of these light and creamy soufflés. Or try a silky-textured red Burgundy, such as the 1997 Morey St-Denis Domaine Dujac.
Provided by NcMysteryShopper
Categories Cheese
Time 50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°. Butter and flour twelve 1/3-cup ramekins. In a medium saucepan, melt the butter over moderate heat. Whisk in the flour until smooth. Gradually whisk in the milk and 1 cup of the heavy cream until smooth; bring to a boil, whisking constantly, then reduce the heat to low and simmer, whisking, for 5 minutes. Remove from the heat and stir in the goat cheese. Scrape the sauce into a large bowl and let cool to room temperature, stirring occasionally.
- Beat the egg yolks into the sauce. Stir in the Roquefort and 1/2 cup of the Gruyère. Season with salt and white pepper.
- In a large stainless steel bowl, beat the egg whites with a pinch of salt until almost firm. Using a large rubber spatula, fold one-third of the beaten whites into the cheese sauce, then fold in the remaining egg whites just until blended. Gently spoon the soufflé mixture into the prepared ramekins, filling them three-fourths full. Set the ramekins on a rimmed baking sheet. Run your thumb around the rim of each ramekin to clean the inside.
- Bake the soufflés for 25 minutes, or until well risen and golden but not quite set in the center. Let cool, then invert the soufflés onto a large heatproof platter or into individual gratin dishes.
- Preheat the oven to 400°. Pour 2 tablespoons of the remaining heavy cream over each soufflé and sprinkle them with the remaining 1 cup of Gruyère. Bake the soufflés for 8 to 10 minutes, or until puffed and golden brown. If baking the soufflés on a platter, use a flat spatula to transfer them with their cream to plates, then serve.
Nutrition Facts : Calories 392.1, Fat 35.4, SaturatedFat 21.1, Cholesterol 282.3, Sodium 252.2, Carbohydrate 5.4, Fiber 0.1, Sugar 0.6, Protein 13.7
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- For the soufflés, preheat the oven to 200C/400F/Gas 6. Generously butter 6x150ml/5fl oz ovenproof ramekins and line the bases with a disc of baking parchment.
- Put the onion into a saucepan with the milk and bay leaf. Bring to a gentle simmer over a low heat and cook for 5 minutes to infuse the flavours. Watch carefully to ensure the pan doesn’t boil over.
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