10:58am Thursday 4th February 2010
We have had these on and off the menu since we started two years ago and they are so popular and really easy to make.
They are great to show off at dinner parties and they freeze very well, so you can make up a batch and freeze them then remove them from the freezer just before you guests arrive and it looks like you have been cooking all day.
You can add your own ingredients to make this recipe yours, some smoked cheddar and chopped chives, wild garlic, fresh white crab meat and tarragon.
The list goes on, so experiment. This makes about 12 soufflés.
Ingredients: 75g butter, 75g flour, 250g milk, 100g grated Coastal cheddar (or a mix of hard Woolsery smoked goats cheese), 25g sugar, 50g cornflour, 7 egg yolks, 7 egg whites.
Method: In a small heavy bottomed pan, melt the butter and add the flour. Cook the roux out for 5 mins.
Add the boiling milk and whisk until smooth and cook for two minutess.
Add Coastal cheese and cook until completely mixed in and remove from the heat and cool.
Start whisking the egg whites. Half way through add the sugar and corn flour until light and fluffy(do not overwhip).
Beat the egg yolks into the cheese mix, ensuring it is well mixed.
Season with salt and pepper and fold in the egg whites until fully incorporated. Butter the soufflé moulds and then dust down with flour, tapping out the excess.
Fill the soufflé moulds about ¾ of the way up. Tap them on a table to make them flat.
Cook them uncovered in a bain marie (tray with water) with the oven at 175C for 13-15 mins.
When cooked remove from the bain marie and leave in a warm place. They must rest before removed from the mould.
To reheat, place the soufflés in a baking tray and pour a little single cream to cover the bottom of the tray and bake in a pre-heated oven 200 degree c for 10 minutes and serve straight away.
Serve on a bed of salad with tomato chutney.
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