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Twice-baked cheese souffle
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Twice-baked cheese souffle

A delicious twice-baked cheese souffle with a salad with brown butter and raisin vinaigrette is the perfect light lunch or starter at an elegant dinner or lunch party.

Prep Time
20 mins
Cook Time
40 mins
Servings: 4 - 8
Cuisine: French, Vegetarian

Ingredients

For the soufflés:
  • 50 butter plus extra for the ramekins, gms
  • 50 flour plus extra for the ramekins, gms
  • 250 ml milk ml quantity not specified
  • 150 cheddar cheese or Dalewood Fromage Huguenot, mature
  • 1 Tbsp Dijon mustard
  • 1 tsp rosemary finely chopped
  • nutmeg freshly grated, pinch
  • Season with a little salt and white pepper
  • 3 egg large, free-range
  • Parmesan Cheese finely grated, approx. 30-40 grams
  • 250 ml cream
For the vinaigrette:
  • 40 butter gms
  • 100 ml sultanas golden
  • 1 rosemary sprig
  • 1 tsp Dijon mustard
  • 2 Tbs red wine vinegar good quality, or Sherry vinegar
  • 3 Tbsp extra virgin olive oil
  • 1 tsp honey
  • salt
  • black pepper
For the salad:
  • 4 cups watercress mixed green leaves, handfuls, for side salads
  • 4 cups microgreens
  • 4 cups rocket

Instructions

To make the souffle
    Cup of Yum
  1. Preheat the oven to 180C/350F.
  2. In a medium pot, melt the butter, then add the flour, and cook for a minute.
  3. Gradually add the milk and if necessary, use a whisk to prevent any lumps from forming. Cook for a few minutes until the sauce is smooth and thick.
  4. Add the cheese (Cheddar/Gruyere reserving the Parmesan), Dijon, nutmeg, and rosemary and season with salt and freshly ground white pepper. Once incorporated take off the heat to cool.
  5. Separate the egg and whisk the whites with an electric mixer until stiff.
  6. Mix the egg yolks into the cooled cheese sauce until well combined. You can use the same beaters you beat the egg whites with.
  7. Gently fold the egg whites through the mixture in two parts. Spoon the mixture into buttered ramekins and place them in a roasting tray filled halfway with hot water.
  8. Bake for 15-20 minutes until puffed up and golden. Larger ramekins will take 20 – 25 minutes. Smaller ones will take 15.
  9. Remove from the oven, wait a few minutes until they have cooled down enough and then remove from the tray. Set aside before running a knife around the edge to loosen the soufflé. These can be made in advance.
  10. 20 minutes before you are ready to serve, preheat the oven again to 200C/400F and place the decanted soufflés into a buttered serving dish. Pour over the cream and top with the reserved Cheddar and the finely grated Parmesan cheese.
  11. Bake for 15 - 20 minutes until puffed and the cream has thickened and caramelized.
To make the brown butter vinaigrette:
  1. While the soufflés are baking, make the vinaigrette.
  2. Melt the butter with the rosemary in a small pot. As it starts to brown add the sultanas. Keep constantly stirring until the sultanas have plumped up and the butter is nutty and brown. Take it off the heat.
  3. Add the Dijon and whisk to combine. Add the vinegar and stir to combine. Add the olive oil and honey and check the seasoning adding a little salt and black pepper. Set aside to cool.
  4. To serve, make a salad with mixed greens such as watercress, wild rocket, and micro greens. Toss the vinaigrette and sultanas through the greens and serve this on a plate with the baked cheese soufflé.
  5. Serve bread on the side to mop up the cheese cream.

Notes

  • You can make the souffle in advance and store in the fridge. Decant and bake for the second time just before serving.