Twice Baked Cheese Souffles
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Introduction:
These cheese soufflés are baked twice so don’t worry when they collapse after you take them out of the oven after baking. They can be stored in the fridge overnight and then baked again just before serving.
Notes:
Makes 6.
Preparation:
Before you start, pre-heat the oven to 180°C/350°F/Gas Mark 4, and grease 6 small ramekin dishes very generously with butter.
Ingredients:
125ml (1/4 pint) milk
50g (2oz) frozen leaf spinach (thawed)
40g (1 1/2oz) butter (plus extra for greasing)
40g (1 1/2oz) Juvela Gluten-Free Mix
salt and freshly ground black pepper
50g (2oz) grated Gruyere or Emmental cheese
50g (2oz) grated Parmesan cheese
3 eggs (separated)
250ml (1/2 pint) double cream
1/4 teaspoon grated nutmeg
Method:
- Place the spinach, milk, butter and Juvela mix into a medium sized saucepan. Bring to the boil, stirring constantly and simmer until the sauce is thick and smooth.
- Remove the pan from the heat and beat in the salt, pepper and nutmeg and the Gruyere or Emmental cheese.
- When everything is well incorporated, stir in the egg yolks. Whisk the egg whites until stiff and carefully fold into the sauce mixture.
- Spoon the mixture into the prepared ramekin dishes. Place them in a small roasting tin, pour boiling water in the tin until it is half way up the dishes.
- Cook in the preheated oven for 15 - 20 minutes or until the soufflés are well risen, golden and springy to the touch. Leave for 5 - 10 minutes to shrink back.
- Butter a shallow gratin dish (large enough to hold the soufflés so that they just do not touch) or you can use individual dishes if you prefer. Sprinkle half the Parmesan cheese over the bottom of the dishes.
- Run the blade of a small palette knife round the edges of the little soufflés then un-mould them carefully and put them into the gratin dish. Season the cream and pour over the soufflés.
- Sprinkle the remaining Parmesan over the surface and bake in the oven for another 15 - 20 minutes or until bubbling and brown.
- Serve with crusty baked Juvela bread rolls.
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