Wednesday, September 11, 2013

Twice-Baked Gruyere Cheese Souffles

I was all set to tell you about a Raspberries and Cream slice I made over the weekend today, but then last night Mum and Dad made these Twice-Baked Gruyere Cheese Souffles and they were so good that I just couldn't wait to tell you about them!

I appear to have temporarily mis-placed my sweet tooth and these light and cheesey souffles, which by the way absolutely melted in your mouth, were just what the Doctor ordered. I loved the addition of the chives to the souffles and when you serve them up with some buttery steamed asparagus and baked mushrooms you have a guaranteed winner that will leave people begging for more.

Plus I'm all for anything involving gruyere cheese....

I mean just take a look at them will you?

Now I know it might seem like they are quite time consuming to make given they have to sit in the fridge overnight, but trust me, they are worth every single second of it.

Twice-Baked Gruyere Cheese Souffles - Serves 6

Melted butter, for greasing
50g butter chopped
3/4 cup plain flour
1 1/3 cups milk
150g Gruyere cheese
4 eggs, seperated
1 tbspn finely chopped chives
1/4 tspn sea-salt flakes
6 tbspn thickened cream
Extra 20g Gruyere cheese, grated to serve
Extra chives to serve
Steamed asparagus to serve.

Grease 6 x 1 cup capacity ramekins with melted butter and line bases with baking paper. Arrange in a large deep roasting pan leaving a 2cm gap between each one. Set aside

Melt extra butter in a small saucepan over medium heat and add flour. Stir until combined. (This is a dry mix)

Add milk, 1/4 cup at a time, whisking constantly until completely incorporated. Cook mixture for a further 30 seconds or until smooth and combined.

Add gruyere and stir with a wooden spoon until smooth.

Remove pan from heat and add egg yolks and chives. Stir until smooth and combined. Sit aside to cool for 15 mins.

Meanwhile, pre-heat the oven to 180C.

Place egg whites and salt in the bowl of an electric mixer and beat for 5 mins or until soft peaks form. In two batches, gently fold the egg white mixture into cooled cheese mixture until smooth and combined.

Divide mixture between prepared ramekins. Pour enough water into roasting tin to reach half way up the sides of the ramekins. Bake for 20 mins or until golden.

Remove tin from oven and set aside to cool.

Line an oven tray with baking paper. When the ramekins are cool enough to handle, carefully turn souffles out onto tray, loosely cover with plastic wrap and refrigerate overnight.

Pre-heat oven to 180C.

Spoon 1tbspn cream over each souffle and scatter over extra gruyere. Bake for 20-25 mins or until puffed and golden. Divide souffles amongst serving plates and sprinkle over extra chives. Serve immediately.


Mrs B xx

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