Twice-Cooked Cheese Souffles with Ham recipe, brought to you by MiNDFOOD. Unlike traditional souffles, 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.
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.