Twice-baked cheese and chive souffles

June 13, 2011

Masterchef Marion’s recipe is perfect for entree or serve as a tasty lunch with crusty bread and a leafy salad. To make soufflés in advance, cover at the end of the first bake and refrigerate for up to 1 day. To finish them off, preheat oven to 180°C and complete recipe.

Ingredients

Serves 6

Preparation: 50 mins

Cooking: 50 mins

50g butter, melted, plus extra, softened, to grease
375ml (1 ½ cups) milk
50g (1/3 cup) plain flour
5 eggs, separated
150g gruyère, finely grated
¼ cup finely chopped chives
125ml (½ cup) pouring cream
20g ( ¼ cup) finely grated parmesan

You’ll need 6 x 250ml (1-cup) ramekins.

Tomato Salad

500g cherry tomatoes, halved
80ml (1/3 cup) extra virgin olive oil
2 tsp balsamic vinegar
1 lemon, zested

Method:

Preheat oven to 180°C. Using a pastry brush, grease ramekins with softened butter, then line the base of each one with a round of baking paper.

Place milk in a small pan and bring almost to the boil over medium heat.

Meanwhile, melt butter in a separate pan over medium heat, then whisk in flour and cook, whisking, for 2 minutes or until thick. Remove pan from heat and gradually whisk in hot milk until smooth and combined. Return pan to medium heat and whisk for a further 2 minutes or until thick and smooth. Remove from heat and whisk in egg yolks, one at a time, until combined. Add gruyère and stir until melted, then stir in chives and 1 tsp salt until combined. Transfer to a large bowl.

Using an electric mixer, whisk egg whites to stiff peaks. Using a large metal spoon, fold one-third of the egg whites into cheese mixture to loosen, then gently fold in remaining egg whites until just combined.

Divide among ramekins, then place in a deep roasting pan. Pour in enough boiling water to reach halfway up the side of the ramekins. Bake on the centre shelf of the oven for 20 minutes or until tops are golden and a skewer inserted into soufflés comes out clean. Cool in pan for 5 minutes (soufflés will deflate).

Meanwhile, line an oven tray with baking paper. Carefully remove soufflés from pan. Using a butter knife, ease the soufflés away from the side of the ramekins, then carefully turn out onto the tray. Peel baking paper from base.

Combine cream and parmesan in a small bowl, then spoon over the top of each soufflé. Bake for 15 minutes or until golden and puffed.

Meanwhile, to make tomato salad, combine tomatoes, oil, vinegar and lemon zest in a bowl, then season with salt and pepper. Set aside.

Divide soufflés among plates, then spoon over tomato salad to serve.

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