Recipe Twice-cooked cheese souffles : Practical and Delicious

Recipe Twice-cooked cheese souffles : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Twice-cooked cheese souffles. You are currently reading Recipe Twice-cooked cheese souffles : Practical and Delicious. This recipe is the creation of the chef Miranda Payne. Recipe Twice-cooked cheese souffles requires 50m, cook 45m and serve 4. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

With a combination of goat’s cheese, gruyère and parmesan, these beautiful soufflés are richly flavoured with a heavenly melt-in-the-mouth texture.

Ingredients:

13 Ingredients

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  80g butter, plus melted butter, extra, to grease
  
  
  


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  75g (1/2 cup) plain flour
  
  
  


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  375ml (1 1/2 cups) milk
  
  
  


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  Pinch of ground nutmeg
  
  
  


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  3 eggs, separated
  
  
  


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  75g soft goat’s cheese, crumbled
  
  
  


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  70g (2/3 cup) coarsely grated gruyère
  
  
  


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  2 tbsp chopped fresh chives
  
  
  


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  25g (1/3 cup) finely grated parmesan
  
  
  


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  25g (1/3 cup) finely grated gruyère
  
  
  


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  160ml (2/3 cup) pouring cream
  
  
  


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  Micro herbs, to serve
  
  
  


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  Grilled prosciutto slices, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200C/180C fan forced. Brush four 200ml ovenproof ramekins with melted butter. Line bases with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Melt the butter in a saucepan over medium heat. Add the flour and cook, stirring, for 1-2 minutes or until the mixture bubbles. Remove from heat. Gradually whisk in the milk until the mixture is smooth. Return the pan to medium heat. Cook, stirring constantly, for 1-2 minutes or until the mixture boils and thickens. Add the nutmeg and season. Set aside for 5 minutes to cool slightly. Whisk in egg yolks, goat’s cheese, coarsely grated gruyère and chives. Transfer to a bowl.
  
  
  


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  Step 3
  
  
  
  
  Use electric beaters to whisk the egg whites in a clean, dry bowl until soft peaks form. Use a large metal spoon to gently fold the egg whites into the cheese mixture. Divide the egg mixture among the prepared ramekins.
  
  
  


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  Step 4
  
  
  
  
  Place the ramekins in a baking dish. Add enough boiling water to the dish to come halfway up the sides of ramekins. Bake the soufflés for 15-20 minutes or until puffed. Remove ramekins from dish. Set aside for 20 minutes to cool. Invert the soufflés into a shallow baking dish.
  
  
  


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  Step 5
  
  
  
  
  Sprinkle the parmesan and finely grated gruyère over soufflés. Heat the cream in a saucepan over medium heat until just boiling. Pour over the soufflés. Bake for 15 minutes or until puffed and golden. Divide among serving plates. Top with micro herbs. Serve with the prosciutto.
  
  
  

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