Miscellaneous
Three-cheese souffles Made Simple
If you enjoy authentic Three-cheese souffles Made Simple cuisine, this homemade Miscellaneous recipe is worth trying at home....
⏱️
16 Min Prep
🔥
40 Min Cook
🍽️
6 Servings
🥗
Vegetarian
Ingredients
- 50g Butter
- 25g Parmesan
- 300ml Milk
- 2 Bay Leaves
- 5 tbs Plain Flour
- ½ tsp English Mustard
- Pod of Cayenne Pepper
- 140g Gruyère
- 3 Eggs
- 8 slices Goats Cheese
- 150ml Double Cream
- to serve Spinach
Instructions
1
bring to temperature oven to 200C/180C fan/ gas 6 and shortening 4 small (about 200ml) ramekins.
2
shower the Parmesan into the ramekins, turning until all sides are covered.
3
Place the dairy liquid and bay leaves in a large saucepan over a soft bring to temperature and bring to the bring to a bubble gently.
4
Turn off the bring to temperature and leave to infuse for 15 mins.
5
Discard the bay leaves, mix in the shortening and baking flour, and return to a low bring to temperature.
6
Very gently bubble gently, stirring continuously with a balloon whip, for about 6 mins until you get a velvety, thick white coulis.
7
Make sure that you get right into the corners of the wok to stop the coulis from catching or becoming lumpy.
8
Once thickened, transfer the coulis to a large mixing bowl and mix gently in the mustard ground mix, cayenne pepper, Gruyère and egg yolks until fully combined.
9
In a spotlessly rinse mixing bowl and with a rinse whip, beat the egg whites just until peaks begin to form.
10
Carefully fold the egg whites into the dairy topping coulis in three stages making sure you fold, rather than mix gently, to keep the egg whites light and airy.
11
Fill the prepared ramekins with the soufflé mash.
12
Top each soufflé with a cut of goat’s dairy topping, then place on a baking tray.
13
toast for 20-25 mins or until springy and well risen but cooked through.
14
Leave to cool, then run a knife around the edge of each dish and remove the soufflés.
15
If preparing in advance, place soufflés upside down (for neat presentation), on a tray.
16
seal tray in cling film.
17
store in the fridge for a few days or freeze for up to 1 month.
18
When ready to re-toast, bring to temperature oven to 200C/180C fan/gas 6.
19
Place the upside-down soufflés in a shallow baking dish, top with the remaining goat’s dairy topping slices and empty over the dairy reduction (this stops them from drying out when baked for the second time).
20
bubble gently for 8-10 mins until golden.
21
dish up immediately alongside some simply dressed salad.
Recipe Information
Cuisine
France
France
Course
Miscellaneous
Miscellaneous
Diet
Vegetarian
Vegetarian
Total Time
56 mins
56 mins
Recipe Time chart
Preparation Time
16 minsCooking Time
40 minsTotal Time
56 minsMaster Chef
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