Twice-baked cheese souffles
While souffles can be temperamental, this recipe is really easy and positively creamy, rich and delicious. A crisp, leafy salad is needed to add a contrast to the cheese - a bitter green, such as endive, is ideal.
|60 g||Unsalted butter|
|60 g||Ricotta cheese|
|½ cup||Parmesan cheese|
- Heat oven to 200C.
- Melt butter and brush 4 three-quarter-cup capacity soufflé moulds. Place moulds in the refrigerator until ready to use.
- Return remaining butter to a low heat, stir in flour and cook for 3 minutes or until bubbling. Gradually pour in warm milk, stirring continuously until mixture boils and thickens. The mixture will be very thick and paste-like.
- Remove pan from heat, add cheeses and parsley. Season to taste with sea salt and freshly ground black pepper, then stir until well combined. Whisk in 3 egg yolks, one at a time. Transfer mixture to a large bowl.
- Using an electric mixer, whisk 4 egg whites with a pinch of salt until stiff peaks form. Gently fold half the egg whites into the cheese mixture to loosen, then fold in remaining egg whites until just combined.
- Divide soufflé mixture among moulds, then place in a roasting pan. Pour in enough boiling water to come two-thirds of the way up sides of moulds and bake for 18 minutes or until risen and firm.
- Remove soufflés from water bath and cool for 5 minutes - the soufflés will deflate. Using a small knife, carefully ease soufflés out of moulds and place each in a 20cm gratin dish. Souffles can be made up to a day ahead to this stage.
- For soufflé sauce, heat olive oil in a saucepan. Add garlic and cook over a low heat for 1-2 minutes or until fragrant. Add cream and crème fraiche and bring to the boil, then simmer, stirring, for another minute. Remove from heat and season to taste. Spoon 1-2 teaspoons water around each soufflé and bake at 200C for 5-10 minutes or until soufflés puff up and start to colour. Pour a quarter of the sauce over each soufflé and bake for another 2-3 minutes. Serve with remaining sauce drizzled over.