Home/Recipes/Twice-baked cheese soufflé with Dijon mustard
Twice-baked cheese soufflé with Dijon mustard
Light, cheesy soufflés baked once, then again in cream until golden and bubbling. Make them ahead for a stress-free party starter.
- Category
- Starters & Snacks
- Prep
- 40 min
- Bake
- 15 min + 15-20 min
- Serves
- 6
Ingredients
- 50 gbutter, plus extra for greasing ramekins
- 50 gflour
- 300 mlfull-cream milk
- 75 gparmesan cheese, finely grated
- 1 TbspStaffords Dijon Mustard
- Pinchground nutmeg
- 4 largefree-range eggs, separated
- 250 mlcream
- 50 gparmesan cheese, finely grated (for the topping)
- To tastesalt and pepper
- 125 mlraisins (for the vinaigrette)
- 60 mlsherry or red wine vinegar
- 1 tspStaffords Honey
- 1 tspStaffords Dijon Mustard
- 60 mlextra-virgin olive oil
- To serveleafy green salad
- 6high-sided ramekins (special equipment)
Made with Staffords
Shop the ingredients
Find the Staffords products for this recipe online.
Method
Preheat the oven to 200°C and butter the ramekins generously. Place them in a flat, deep roasting dish and set aside.
Melt the butter in a medium saucepan and scatter over the flour. Cook, moving it around the pan constantly, until it smells like biscuits. Do not brown.
Whisking constantly, pour in the milk very gradually to keep the mixture smooth. Cook over medium-high heat until the béchamel thickens.
Remove from the heat and add the first measure of parmesan, the Dijon mustard and the nutmeg. Season with salt and pepper, then beat in the egg yolks one at a time until fully incorporated. Set aside.
Beat the egg whites until soft peaks form. Stir one third into the cheese mixture thoroughly, then very gently fold in the remaining two thirds, keeping as much air in as possible.
Divide the mixture evenly between the buttered ramekins. Pour enough boiling water into the roasting dish to come halfway up the sides of the ramekins and bake for 15 minutes, until puffed up and lightly golden. Remove from the oven and allow to cool.
Run a knife around the edge of each soufflé to loosen, then gently unmould them upside down into a buttered serving dish that fits all 6. (At this point you can refrigerate them, making this a fabulous prepare-ahead party starter.)
Pour over the cream and finish with the remaining grated parmesan. Bake for 15 to 20 minutes until puffed up once again and the cream has thickened and caramelised.
For the vinaigrette, place all the ingredients in a small saucepan on low heat and season well with salt and pepper. Heat gently, swirling occasionally, until the raisins are soft and plump, then set aside to cool.
Serve the soufflés straight out of the oven with a pile of greens dressed with the vinaigrette.
