Double baked cheese soufflé

Prep: 30 mins, Cooking: 50 mins
Rate this recipe
With Grappa flavoured cheese sauce.

By Food24 June 01 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

80 g flour — cake
10 g cornflour — maizena
75 g butter — unsalted
6 eggs — just the yolks
100 g parmesan cheese — and cheddar cheese, grated
500 ml milk
200 g eggs — white
10 g fresh chives — chopped
salt — just a pinch
CHEESE SOUFFLé SAUCE:
100 g gruyère cheese — grated
60 g parmesan cheese — grated
1 l cream
50 ml grappa
sea salt and freshly ground black pepper
Tap for ingredients
Tap for ingredients

Method:

Soufflé

Preheat oven to 150°C.

Spray, butter and line the ramekins with bread crumbs. In a saucepan melt butter, add both flours and salt. Slowly add the milk and stir with a whisk so that no lumps form, this is your basic béchamel sauce. When mixture is thick, add the cheese and the egg yolks. Mix together until cheese is melted.
 
Whip up the egg whites until stiff peaks form and fold this into the white sauce. Pour into the ramekins until half full and bake at 150°C for 20 to 30 minutes au Bain Marie. Turn the oven down to 130°C for a further 20 minutes or until firm to the touch.

Reheat for 10 minutes when ready to serve.

Sauce

Bring the cream to the boil. Add the cheeses and the Grappa. Stir well, season to taste.

Recipe reprinted with permission of Delia Harbottle, Head Chef for The Conservatory at The Cellars-Hohenort.
 
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.