Twice Baked Soufflés
I’ve paired up Oak Smoked Teifi cheese and Extra Mature/Heritage Teifi for these souffles but you could choose two of your own favourites Teifi cheeses and give it a try.
Serves 6 as a starter and 3 as a main
Preheat oven to 160c fan/180c/gas 6
Ingredients
40g butter + extra for greasing
40g plain flour + extra for dusting
285ml milk
Salt & pepper
3 large eggs (split into yokes and whites)
285ml double cream
Method
Butter 6 ramekins and dust with flour.
Melt the butter in a pan, add the flour to make a roux and cook for 1 min.
Add the milk stirring continuously till you have a smooth sauce.
Add the Oak Smoked Teifi cheese, salt & pepper to the sauce and leave to cool for 5 min.
In a bowl, using an electric whisk (if you have one), beat the egg whites until stiff.
Stir in the yokes to the slightly cooled sauce.
Next using a metal spoon, stir in a ¼ of the egg whites to the sauce to loosen it.
Next fold in the remaining egg whites gently so you don’t knock out the air.
Divide the mixture between the 6 ramekins, place in a deep baking tray and fill halfway up the side of the ramekins with boiling water.
Put the tray in the oven for 30min, check after 20min and turn if needed. When done the soufflés should have risen and be light golden brown.
Remove from oven and allow to cool for 10min, they will sink back – DON’T PANIC!
Using a spatula remove the soufflés from the ramekins.
In a shallow ceramic dish, big enough for all the soufflés, place ¾ of the Extra Mature/Heritage Teifi on the bottom.
Place the soufflés upside down in the dish, season the cream with salt & pepper and pour over the soufflés.
Sprinkle the remaining cheese over the top and return to the oven for 15min until risen and golden.
Serve immediately on their own or with greens and some crusty bread.
Tip: Once you have reached step 12 you can wrap them in cling film and freeze for a month. Defrost them for 12hrs in the fridge and then continue with the next step.
Tip 2: You can also prepare them the day before you need them all the way to step 14. Just cover them and pop them in the fridge. Be aware they may take slightly longer in the oven as they are now chilled!
This recipe is produced by Holly Bull @secretediblegarden
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