Why make this recipe
Twice Baked Cheese Souffle is a delightful dish that combines creamy cheese with fluffy eggs. It’s a perfect choice for special occasions or when you want to impress your family and friends. This dish is rich in flavor and has a wonderful texture that everyone will enjoy. Plus, it’s a great way to show off your cooking skills!
How to make Twice Baked Cheese Souffle
Ingredients:
- 150g (1½ cups) Gruyere cheese
- 50g (⅓ cup) Parmesan cheese
- 130g (½ cup) butter
- 130g (1 cup) flour
- 750ml (3 cups) milk
- 8 eggs, separated
- 2 egg yolks
- Salt and pepper, to taste
- 375ml (1½ cups) single cream
- 50g (½ cup) Gruyere cheese (for topping)
Directions:
- Begin by grating the Gruyere and Parmesan cheeses using the K-Mojo DigiMaster’s grater attachment.
- Melt the butter in a saucepan and add in the flour to make a roux.
- Cook the roux for 2 minutes to give it a caramelized flavor.
- Gradually pour in the milk, about 125ml (½ cup) at a time, while mixing well to avoid lumps. Keep stirring until all the milk is added and you have a smooth batter.
- Stir in the grated cheeses and add salt and pepper to taste. Continue to cook and stir for 5 minutes, then remove from heat and let it cool for 10 minutes.
- Preheat your oven to 180°C / fan 160°C / 355°F / gas mark 4 while the mixture cools.
- Grease 8 large ramekins with butter and place them in the freezer.
- Once cooled, beat in the egg yolks one by one into the batter until fully mixed.
- In a separate bowl, whisk the egg whites until soft peaks form.
- Gently fold the whisked egg whites into the batter.
- Remove the ramekins from the freezer and divide the batter among them.
- Place the ramekins in a large roasting tray, adding boiling water until it reaches ¾ the height of the ramekins.
- Bake for 20 minutes or until they are golden and puffed up.
- Take them out and let them cool for 5 minutes. Then, carefully turn them out face down onto a buttered ovenproof dish.
- Cover them until ready to bake again. Preheat the oven to 200°C / fan 180°C / 390°F / gas mark 6.
- In a small saucepan, gently heat the cream and additional Gruyere cheese. Pour this mixture over each souffle.
- Bake for another 10 minutes or until golden and bubbling. Serve immediately with a green salad of your choice. Enjoy!
How to serve Twice Baked Cheese Souffle
Serve the Twice Baked Cheese Souffle hot, right out of the oven, for the best taste and texture. Pair it with a fresh green salad to balance the richness of the dish. Adding a light vinaigrette can enhance the flavors even more.
How to store Twice Baked Cheese Souffle
If you have leftovers, let the souffle cool completely. Store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them back in a preheated oven until warmed through.
Tips to make Twice Baked Cheese Souffle
- Make sure to beat the egg whites until they are just at soft peaks; this will help the souffle rise.
- Be gentle when folding the egg whites into the batter to keep the mixture light and airy.
- Use freshly grated cheese for a more intense flavor.
Variation
You can experiment by adding herbs like chives or spinach for extra flavor and nutrition. Different cheeses, like cheddar or feta, can also be used to create unique tastes for your souffle.
FAQs
Can I prepare the souffles in advance?
Yes, you can prepare the souffles up to the first baking step and store them in the refrigerator. Bake them just before serving.
What can I serve with the souffle?
A simple green salad or steamed vegetables work well to complement the rich flavors of the souffle.
Can I freeze Twice Baked Cheese Souffle?
While it is best enjoyed fresh, you can freeze them before the second bake. Thaw in the fridge overnight and bake as directed.
