Twice-baked cheese souffles
For the souffles:
1tbsp (heaped) polenta
1½tbsp olive oil, plus extra for greasing
1tsp butter
25g plain flour
250ml semi-skimmed milk
50g grated Parmesan cheese
1tsp Dijon mustard
50g light soft cheese
2tbsp (heaped) snipped chives, plus extra to serve
2 large egg yolks
3 large egg whites
50g rocket, to serve
Freshly ground black pepper
For the tomato salsa:
350g cherry tomatoes, finely chopped
½ small red onion, finely chopped
1tsp tomato puree
Pinch of crushed dried chillies
Freshly ground black pepper
Lightly brush six 150ml ramekins with olive oil and coat with the polenta, shaking out any excess. Place the ramekins in a small roasting tin.
Heat the oil and butter in a medium saucepan, stir in the flour and cook, stirring, for one minute. Remove from the heat and pour in the milk, a little at a time, stirring well until the mixture is smooth.
Return the pan to the heat and cook, stirring constantly, until the mixture thickens and comes to the boil. Remove from the heat. Reserve one heaped tablespoon of the Parmesan and stir the rest into the mixture, with the mustard, then the soft cheese in small spoonfuls. Add the chives, season with pepper and leave to cool slightly.
Meanwhile, make the salsa. Mix together the tomatoes, onion, tomato puree and crushed chillies. Season with pepper, cover and chill until ready to serve.
Preheat the oven to 200C (fan 180C/gas mark 6). Beat the egg yolks into the cheese mixture. Whisk the egg whites to stiff peaks. Using a large metal spoon, fold a spoonful into the mixture to slacken slightly. Gently and evenly fold in the remaining whites, half at a time. Divide the mixture evenly between the ramekin dishes.
Pour cold water into the roasting tin to come halfway up the sides of the dishes. Bake for 15-18 minutes until golden on top and risen. Remove from tin and leave to cool. The souffles will sink as they cool.
The souffles rise again when re-baked. Sprinkle the reserved Parmesan over each souffle, then bake for 10 minutes or until risen.
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