Twice Baked Collier’s Cheddar Cheese SouffléRecipes
Twice Baked Collier’s Cheddar Cheese Soufflé
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- 50g Softened butter to grease dishes
- 50g Breadcrumbs to coat inside of dishes
- 20g Butter
- 20g Flour (plain)
- 250ml Milk
- Salt and freshly ground pepper to taste
- 6 Egg Yolks (Medium)
- 10 Egg Whites (Medium)
- 150g Finely grated Collier’s Cheddar
- 90g Finely grated Gruyere Cheese
- 4 x 200ml metal dariole moulds
- 4 x Cast iron serving dishes
- Grease the inside of the moulds with the softened butter. Put the 50g of breadcrumbs in one mould and turn it around on an angle to coat the inside of the mould. Then tip the breadcrumbs into the next mould. Repeat this for all the moulds and discard any excess breadcrumbs.
- To make the Béchamel sauce, melt the 20g of butter in a pan. Add the flour and cook for 2 minutes, stirring with a whisk to make a roux. Still stirring add the cold milk and bring to a boil over a medium heat. Let it bubble for a minute or two, then pour the sauce into a bowl. Season lightly with salt and pepper and whisk in the egg yolks. Cover the bowl with cling film and let it cool slightly.
- Preheat the oven to 200˚C. Beat the egg whites with a pinch of salt until soft peaks form. Immediately mix one third of the egg whites into the warm soufflé mixture with a whisk, then using a large spoon fold in the rest with one hand while sprinkling the finely grated Collier’s Cheddar and Gruyere with the other. Stop once the mixture is completely mixed together.
- Spoon the mixture into the buttered and breadcrumbed moulds to come about 5mm over the top. Smooth this off with a palate knife then use a knife tip to ease the mixture away from the side of each mould to help it rise.
- Place the moulds into a deep ovenproof dish with enough almost-boiling water inside to come half way up them.
- Cook for 6 minutes and then turn into your serving dishes.
Collier's Powerful Welsh Cheddar http://www.collierscheese.com/wp/