Twice Baked Cheese Soufflé

Ingredients

Ingredients

Serves 6

220ml whole milk

Pinch of smoked paprika

Pinch nutmeg

40g butter

40g plain flour

3 eggs

150g cheese ( cheddar, gruyere)

200ml double cream

Salad to serve.

How to make

Preheat an oven to 150°C/gas mark 5 

Butter the inside of your ramekins well then dust with flour

Place the milk smoked paprika in a pan and bring to the boil, then take off the heat and set aside. Or pop in a jug in the microwave for 2 mins

In a separate pan, melt the butter add the flour  and cook for 1 min, beat to remove any lumps

Slowly pour the milk into the pan with the flour mixture whilst continuously beating with a wooden spoon to return to the heat and cook for 2 mins stirring constantly

Remove from the heat, place in to a mixing bowl and beat in the grated cheese and egg yolks, until the mixture is smooth. Season with a pinch of salt and pepper

In a clean bowl, whisk the egg whites to soft peaks, then very carefully fold into the cheese mixture, making sure you don't knock the air out

Fill the ramekins with the mixture until three-quarters full, then place them in a large roasting tin. Pour boiling water into the tin until it reaches halfway up the side of the ramekins, then place the tin in the oven for 20 minutes. Once the soufflés are well-risen, remove from the oven and allow to cool and sink

Turn the soufflés out upside-down onto a buttered baking tray.

When you are ready to serve, preheat the oven to 200°C/gas mark 6

Sprinkle the soufflés with the extra grated Gruyère cheese (optional), pour over the cream and bake again for about 15 minutes until the soufflés are once again well risen and light golden in colour

Serve the soufflés immediately with  salad leaves

This recipe was demonstrated in Our free Thursday class hosted by Chelsea Theatre . Click the link below for a list of the recipes in the weeks a head and to register for the ingredients to cook along!