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Thursday
Feb132014

Twice Baked Cheese Soufflé with a Parmesan Cream Sauce

My husband and I first enjoyed this treat of a lunch at the Blaxlands Restaurant in the Hunter Valley. We loved the flavour so much we asked the waiter if the chef may part with the recipe. She kindly popped out herself with a hand written note for us. I have been meaning to cook this for years ever since and having been daunted by soufflé recipes. It is in fact very easy. It just has a few steps to follow. The best part of a twice baked soufflé though is you can make most of it in advance and still pull off the wow factor a soufflé needs in the final bake. You can either have the ramekins in the fridge filled with the batter ready for baking (they will keep for a few days) or you can pre bake them for the 20 minutes, then put them in the fridge and tip out for the final 10 minute bake for the occasion. I tried both methods and we felt they worked just as well.  I definitely love Tallegio as the star cheese in the dish too.

Pictured: First bake of the Twice Baked Cheese Souffle

60g butter
60g P flour
350ml milk, heated
100g grated Tallegio (can substitute with gruyere or parmesan)
A little salt and good grind of pepper
4 eggs plus 1 yolk
Sauce -
100ml double cream
100g parmesan
To serve -
1 tsp paprika
Preheat oven to 180 °C 
Make a roux by melting the butter in a pan until foaming, then add the flour and stir 2 minutes to cook it out a little (this is a roux). Add the hot milk, stirring with a whisk to help keep the lumps out, add the cheese and salt and pepper, cook and stir 4 minutes – you will notice the mixture does change after a few minutes as the cheese incorporates into the roux and really come together and become very smooth.
Cool sauce 10 minutes, beat 5 yolks into batter one at a time, beat 4 whites until stiff peaks in a separate bowl and fold through mixture - start with a scoop of egg whites into the batter to loosen, then add the rest and fold through gently to keep as much air in the mix as possible.
Boil the kettle.
Butter 8 x ¾ cup ramekins (may have enough for one more) and fill each with the mix to the top and place in baking dish – place the baking dish in the oven then pour boiling water until it comes half way up the ramekins.
Bake 20 minutes.
Cool 5 minutes. Tip out onto serving dishes that are oven proof.
When ready to serve, preheat oven to 180 °C again, make the sauce by warming the cream and cheese in pan, pour equal amount over each soufflé, bake 10 minutes and dust with paprika.
Serve either on its own for a beautiful starter, or with a salad of peppery leaves and cucumber as a main meal.
Serves 8 maybe 9
Pictured: Twice Baked Cheese Soufflé with a Parmesan Cream Sauce