Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Twice-Cooked Cheese Souffles with Ham

Twice-Cooked Cheese Soufflés with Ham recipe, brought to you by MiNDFOOD.

Twice-Cooked Cheese Souffles with Ham

Unlike traditional soufflés, which can be tricky to make this twice-cooked version, full of nutty, sweet cheeses, is easy to put together and can be made ahead of time.

Serves 4

20g butter, melted

¼ cup dried breadcrumbs

40g butter (extra)

2 tbsp plain flour

1 cup milk

100g gruyère cheese, grated

1 tbsp chives, finely chopped

3 eggs, separated

salt and pepper, to season

½ cup pure cream

¼ cup parmesan, finely grated

8 slices ham off the bone, to serve

pickled onions, to serve

crusty bread, to serve

1 Preheat oven to 180C. Brush 6 three-quarter-cup-capacity ramekins or soufflé dishes with butter. Coat inside of ramekins with breadcrumbs, shaking out excess.

2 Melt butter (extra) in a small saucepan over medium heat. Add flour, stirring until well combined, and cook for 30 seconds or until bubbly. Remove from heat and gradually add milk, stirring constantly. Return to heat and cook, stirring, until mixture thickens and boils. Reduce heat to low and simmer for 1 minute.

Remove from heat and stir through gruyère and chives. Cool for 5 minutes. Add egg yolks and stir until well combined. Season with salt and pepper.

3 Beat egg whites until firm peaks form. Add a quarter of egg white to gruyère mixture and gently stir until well combined. Fold remaining egg white into mixture. Spoon mixture into prepared ramekins.

Put ramekins in a roasting pan. Add enough boiling water to come halfway up the sides of ramekins. Bake for 20 minutes or until golden. Stand for 10 minutes.

4 Line a baking tray with baking paper. Carefully turn soufflés out onto prepared tray. Cool. Cover and refrigerate for up to 2 days. Remove soufflés from fridge and bring to room temperature. Preheat oven to 180C. Gently pour cream evenly over soufflés and sprinkle with parmesan. Bake for 10–15 minutes or until light golden and warmed through. Serve with ham, pickled onions and crusty bread.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney