Twice Baked Triple Cheese Soufflés

• celkový čas: 37 minutes

Ingredience

This twice-baked soufflé is a cheesy dream. The secret? A trio of cheese —Gruyère (or Emmental) for a delicate nutty hint, Parmesan for a savoury kick, and cheddar for a bold finish. If prepping ahead, freeze the soufflés before the second bake.

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50 g (1 3/4 oz) cubed butter + 2 tbsp melted for greasing

50 g (1 3/4 oz) white flour

300 ml (10 fl oz) full-cream (whole) milk

1/2 tsp ground nutmeg

130 g (1 cup) grated gruyère or Emmental

2 tbsp finely grated parmesan

4 large eggs, separated

100ml double cream (or thickened cream)

60g (½ cup) cheddar cheese, grated

1 tbsp parsley, finely chopped

For the béchamel, melt the butter in a small saucepan over medium heat. Stir in the flour and cook, stirring, until bubbling. Gradually whisk in the milk and bring to a boil. Reduce the heat and cook, stirring, for 5 minutes, or until thickened enough to coat the back of a spoon. Add the nutmeg, stir in the cheese and season with salt and pepper. Transfer the mixture to a large bowl and allow it to cool.

Pokyny

Preheat the oven to 180°C (360°F) fan-forced. Generously grease four 300 ml ramekins with butter, then sprinkle the parmesan inside, rotating the dish to ensure an even coating and discarding any excess.

In a large bowl, beat the egg whites until soft peaks form. Stir the yolks into the cooled béchamel, then gently fold in the beaten whites using a spatula.

Spoon the mixture into the prepared ramekins. Run your finger around the inside of each ramekin rim to clean it, which will help the soufflés rise evenly and prevent sticking. Place the ramekins on a baking tray and bake, without opening the oven door, for 25 minutes or until risen and golden.

Once cooled, carefully reverse the soufflés into small gratin or pie dishes. Pour the double cream over each soufflé and sprinkle with grated cheddar. Bake for 10-15 minutes until bubbling and slightly golden. Sprinkle with fresh parsley and season with salt & pepper. Serve with a side salad.

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