Double Baked Soufflé Recipe
5 large egg yolks, lightly whisked.
1 container low-fat cream cheese.
60ml blue cheese, crumbled (optional).
125ml gruyère cheese grated.
salt and white pepper.
5 large egg whites.
gruyère cheese shavings.
Preheat oven to 180°C.
Grease 6 ovenproof ramekins OR small dishes and dust them with flour.
In a saucepan on the stove melt the butter.
Add the flour and stir until smooth.
Add the milk and half the cream.
Bring mixture to the boil.
Remove from heat and leave to cool slightly.
Stir in the egg yolks.
Add the cheeses and mix well until melted.
Season with salt and pepper.
Place the egg whites and a pinch of salt in a bowl.
Whisk until stiff peaks form.
Using a metal spoon or spatula fold into the cooled cheese mixture.
Pour the mixture into the prepared dishes, filling them three quarters of the way.
Run a finger around the inside of each dish, to wipe the rim clean. (This ensures the soufflés form a cap on rising).
Place the ramekins or small ovenproof dishes into a roasting pan.
Fill the pan halfway with boiling water.
Bake soufflés for 25-30 minutes or until they rise and hold their shape (but aren’t quite set).
Invert the soufflés on a baking tray.
Remove from ramekins or ovenproof dishes.
Brush the top and sides of each soufflé with 2 Tablespoons cream.
Set aside until ready to serve.
Heat oven to 220°C and bake the soufflés for 8-10 minutes or until puffed.
Return them to the ramekins or small dishes.
Garnish with cheese shavings.