Twice-baked souffle

The first recipe off the mark was Twice-baked souffle. This was simply to die for with high scores across all 'tasters'.





Souffle after 1st baking

50g unsalted butter
1/2 Cup (75g) plain flour
2 cups (500ml) milk
Pinch of grated nutmeg (I used ground)
4 eggs, seperated plus 1 extra egg white
150g baby spinach leaves (I used frozen)
120g soft goat's cheese, crumbled (I used one with herbs through it)
1/2 cup (40g) finely grated parmesan cheese
1/2 cup pure (thin) cream (again, I used normal thickened cream)

1. Preheat oven to 180oC and grease six 1 - cup (250ml) darile moulds or ovenproof tea cups - I used ramikens and only got 5 whilst the recipe says it makes 6. But mine were the perfect size for a main course.

2. Melt the butter in a saucepan over low heat and add the flour, cook, stirring, for 1 minute. Whisk in the milk, nutmeg and some salt and pepper. Bring to just below boiling point, then whisk for 2 minutes or until very thick and smooth. Add the egg yolks, one at a time, beating well after each addition. Stir in the blanced spinach, goat's cheese and half the parmesan.

3. In a clean, dry bowl, whisk the 5 egg whites with a pinch of salt until soft peaks form. Fold one-third of the eggwhite into the cheese mixture to loosen, then fold in the remaining eggwhite until just combined. 

4. Place the moulds in a baking dish and divide the souffle mixture among them. Run your finger around the insude edge of the mould (this will ensure the souffles will rise evenly) - I used a knife instead of my finger -- it was smoother and easier and still worked perfectly.

5. Pour in enough boiling water to come halfway up the sides of the moulds. Bake in the oven for 15-20 minutes until puffed and golden. Remove from the baking dish, cool then invert onto a greased baking tray. The souffles can be chilled at this stage for up to 24 hours, if desired.

6. When almost read to serve, preheat oven to 180oC, pour cream over the souffles and sprinkle with the remaining parmesan . Bake souffles for 10 - 12 minutes until puffed and golden.



Finished with some crushed cashews

Souffles were served with a fresh salad and James Squire beer.

Ratings for this dish:

8/10
9/10
10/10

And most importantly, Master 3 gave it 2 thumbs up and asked for it again tomorrow night :)