Double Cheese Soufflé

Serves: 4
No more stress making soufflés, these can be made ahead and ready to have a second cooking to serve and they are still light and fluffy.

Ingredients

  • 45 g (11⁄2 oz) butter, plus extra for greasing
  • 45 g (11⁄2 oz) plain flour
  • 300 ml (1⁄2 pint) milk

  • 60 g (2 oz) Gruyère cheese, grated

  • 2 tbsp snipped fresh chives

  • salt and black pepper

  • 3 eggs, separated

  • 60 g (2 oz) Parmesan cheese, grated

  • 300 ml (1⁄2 pint) double cream

  • snipped fresh chives to garnish

Instructions

  • 1
    Melt 30 g (1 oz) butter in a large pan, add the flour, and cook, stirring, for 1 minute. Remove from the heat, gradually blend in the milk, then bring to a boil, stirring, until thickened. Add the nutmeg, season with salt, and stir in a pinch of cayenne pepper.
  • 2
    Cool for 10 minutes.
  • 3
    Prepare the soufflé dishes (see box, below).
  • 4
    Beat the egg yolks and add to the cooled sauce with the grated Gruyère cheese and chives
.
  • 5
    Whisk the egg whites until they form firm but not dry peaks. Fold 1–2 tbsp of the egg whites into the cheese mixture, then fold in the remaining egg whites.
  • 6
    Pour the mixture into the soufflé dishes. Bake the soufflés in the top half of a preheated oven at 180°C (160°C fan, Gas 4) for 30 minutes.
  • 7
    Once cool, remove the soufflés from the soufflé dishes and sit the correct way up in an ovenproof dish.
  • 8
    Pour the double cream around the soufflés, sprinkle with the parmesan and return to the oven for 8 to 10 minutes.
  • 9
    Once bubbling scatter with chives and serve at once.
  • Preparing the soufflé dishes

  • 1
    Butter the bottoms and sides of the soufflé dishes. Sprinkle with a thin layer of grated Parmesan cheese.

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