Twice Baked Cheese Soufflé

Army chefs are taught to make Soufflé very early on in their careers. If made and cooked correctly these little beauties go down a treat with dinners. Chocolate Soufflé's are very common and in vogue but their savoury cousins are just as delicious and are becoming more popular in restaurants around the UK. With any recipe that needs to rise it really is a case of practice makes perfect. It's also essential that the oven is up to the correct temperature and that the ramekins are greased up and ready for the mixture.

Ingredients

Unsalted butter (softened for greasing moulds) Butter - 25g Soft flour - 25g

Milk - 75ml Strong cheddar cheese - 50g

Egg yolks - 1 Spring onions - 1/2 bunch

Seasoning - as required Egg whites - 3 Lemon juice - 2 drops Brioche crumbs - 30g

Double cream - 100ml

Method

Baking temperature 180c

2 ramekins

Very lightly butter two ramekins and freeze. Repeat this three times. On third time add brioche coating.
Melt the butter in a saucepan and slowly add the flour to achieve a light coloured roux.
Gradually add the hot milk to make a thick panada.
Add the cheese. Pour this mixture into a bowl, fold in the egg yolk and season.
Whisk the egg whites to a stiff snow with the lemon juice.
Carefully fold into the cheese mixture. Mix evenly but do not over mix. Carefully place the mixture into the ramekins and tap on work surface gently to level mixture. Run you finger around the top of each ramekin to remove any debris.
Place the ramekins in a bain-marie with boiling water, all at the same time. This will ensure an even rise to top of the mould.
Place in the oven and bake at 180oC for 15-20 minutes.
When firm and risen, reverse and chill in the mould in a fridge.
To serve place on a sur-le-plat dishes. Coat with double cream, chopped spring onions and

cheddar cheese.

Reheat in the oven until cheese has turned a golden brown then serve.
Serve with two Roquefort finger shaped biscuits.

Notes

This soufflé may be altered to different flavours as required i.e. mustard, cayenne.
The main food groups that make up vegetarian meals are pulses, soya, nuts, vegetables, pasta, fungi, potatoes, TVP and dairy products.
It is important to ensure a vegetarian diet contains proteins, carbohydrates, vitamins/minerals and fats
It is important to use high quality ingredients to maintain nutrition benefits.