Double baked cheese souffle
Updated: Apr 28, 2020
Souffles in general are regarded as extremely difficult to make. And the big problem is that they have to be made just before baking and serving. Or do they? I want to present my version of this stunning dish that you can prepare in advance and chill. And when you are ready to serve them just reheat for 15 minutes and voila- perfectly risen and fluffy cheese souffle your guests will love and admire your skills:) Let me share my secret with you then!
(for 4 souffles)
120g cheese gruyer, parmiggiano reggiano or marure cheddar
2 Eggs whites and 2 yolks separated
Whisk or spoon to mix
Prepare the ramekins by coating the bottom and walls with soft butter. You need to apply the butter to the walls in the direction that the souffle will be rising - from the bottom upwards. When ready put them in the fridge for around 15 minutes.
Pour the milk into the pan and add butter. Heat gently until the batter melts. And then bring it to the boil.
Remove from heat and add the flour. Mix well until all flour is completely incorporated. Put the pan back on heat and cook for another 3 minutes mixing all the time.
Remove from heat and leave to cool for 5 minutes. Then add egg yolks and mix well until you get a uniform smooth mixture.
Add cheese and mix so it is well incorporated.
In a separate bowl whisk the egg whites with spices until soft peaks appear.
Transfer 1/3 of egg whites to the other batter and mix well - we want to loose up the mixture. Then add another 1/3 of whipped egg whites and this time you want to be careful when folding the batter as not to deflate the whites. Then add the remaining egg whites into it and fold gently as well.
Remove the ramekins from the fridge and fill with batter to the 2/3 of their heights.
First part of cooking them involve steaming. You can pour water into a tray they are placed on and put into the oven and set the temperature to 120°C for 20 minutes. Or you can use the steam function in the oven - 100°C full steam for 20 minutes - no water in the tray necessary .
Remove the steamed souffles from the oven and let cool for 2-3 minutes. Then separate the souffle from the ramekins walls and let cool for another 10 minutes. The will deflate from their height which is normal and you do not have to worry about it.
After cooling you can take the souffles from the ramekins and either bake the again straight away or wrap in the cling film and chill for up to 2 days.
When ready to serve, heat up the oven to 220°C. Place the souffles on a baking tray and put into the oven for 5 minutes, then decrease the temperature to 200°C and bake for another 10 minutes - or until nicely risen and browned a little.
While you wait for the souffles to bake you can prepare the serving plates as you need to serve the souffles straight from the oven, otherwise they will deflate. You may combine them with a green salad and some yogurt mixed with lemon juice and chives as it will add a bit of freshness to the very rich cheesy flavor of souffles.
After 15 minutes in the oven the souffles should be ready. Take them out and place on a prepared plates. Serve immediately.