Twice-baked cheese soufflé

Twice-baked cheese soufflé
Serves: 15
  • melted butter to line moulds
  • grated parmesan to line moulds
  • 150g flour
  • 150g butter
  • pinch mustard powder
  • 900ml milk
  • 200g cheddar cheese, grated
  • 300g gruyère cheese, grated
  • salt and freshly ground black pepper
  • 12 eggs, separated
  1. Preheat over to 135C/Gas ½.
  2. Line moulds with melted butter and grated parmesan and put in the fridge to set.
  3. In a small saucepan, combine flour, butter and mustard powder to make a roux.
  4. Cook out then add milk and grated cheese.
  5. Season and remove from heat.
  6. In a separate bowl, whisk egg whites until they form stiff peaks.
  7. Add yolks to the mixture and stir.
  8. Fold in egg whites.
  9. Place mixture in moulds and bake in a bain-marie for 35 mins or until the tops of the soufflés start to crack.


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