This food dish will certainly impress guests (Image: British Lion Eggs)
The recipe comes from and only takes 10 minutes to bake.
According to its website, it reads: “An impressive but straightforward that can be made up to two days ahead—always an advantage for a festive starter.
“They can also be frozen on the day of making for up to one month. Thaw thoroughly before finishing in the hot oven.
“Use extra mature cheddar cheese if you’re not keen on goat cheese.”
The doesn’t require many ingredients and will be a dish that will come back to time and time again.
:
The dish doesn’t take long to prepare (Image: Getty)
How to make a twice-baked cheese soufflé recipe:
Ingredients:
- Butter to grease
- 300ml milk
- 65g butter
- 65g plain flour
- Two tsp Dijon mustard
- 150g log French goats cheese
- Four eggs
- 75ml double cream
- 25g freshly grated Parmesan
To serve:
- cranberry sauce,
- salad leaves
- walnuts
Don’t miss… [EGGS] [SUPERMARKET] [WAITROSE]
Soufflé is an impressive starter for guests (Image: Getty)
Method:
Firstly, preheat the oven to 200°C fan or 180°C. Gas mark six. Butter the base and sides of six ramekin dishes with a 150ml capacity. Place a circle of baking paper at the bottom of each. Stand them in a roasting tin and boil the kettle.
Use a knife to cut six 1/2 1/2cm thick slices from the goat’s cheese. Cover and refrigerate these. Chop the remaining goat cheese.
Place the milk, butter, and flour in a medium pan. Bring to the boil over medium heat, whisking continuously with a balloon whisk, until the butter has melted and a smooth sauce begins to form.
Cook over a low heat, stirring for a further minute until the mixture boils and becomes really thick.
Remove from the heat, add the mustard and chopped goat cheese. Stir until well combined; there may be a lump or two of cheese rind, but don’t worry.
Separate the eggs, dropping the whites into a large clean bowl. Stir the yolks in the sauce. Now use an electric whisk to whisk the egg whites until they form soft peaks.
Stir a spoonful of egg white into the cheese sauce, then gently fold in the remainder, being careful not to knock the air out of the egg whites.
Divide the mix between the ramekins, filling them to the top. Carefully pour boiling water to a depth of one centimetre into the roasting tin, around the soufflés. Bake in the oven for 20 to 25 mins until golden and risen.
Leave to cool; they will drop a bit, then run a knife around the edge of each ramekin, then tip each soufflé into the palm of your hand.
Shake firmly to release and then place right way up in an ovenproof dish. At this point the soufflés can be covered and refrigerated for up to 48 hours or frozen for a month. To serve, preheat the oven 220oC 220°C fan, 200°C gas seven.
Spoon a tablespoon of cream over each soufflé, top each with a slice of goat cheese and a sprinkle of Parmesan. Bake for 10 to 12 minutes. While they bake, empty some salad leaves into a bowl, dress with a little olive oil, a squeeze of lemon juice, and salt and pepper, then add a handful of toasted walnut pieces.
Divide between six plates. When ready, gently lift a soufflé onto each plate and serve immediately with cranberry sauce.