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Twice-baked Cheese Soufflés |
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| Serves 6 |
Prep 45 mins |
Cooking 30 mins |
Challenge |
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Ingredients |
1½ tbsp olive oil, plus ½ tsp for greasing
1 heaped tbsp polenta
1 tsp butter
25g plain flour
250ml semi-skimmed milk
50g Parmesan, grated
1 tsp Dijon mustard
50g light soft cheese
2 heaped tbsp snipped chives, plus extra to serve
2 large egg yolk
3 large egg white
50g salad leaves
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For the tomato salsa
350g cherry tomatoes, finely chopped
1/2 small red onion, finely chopped
1 tsp tomato purée
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Lightly grease six 150ml
ramekins with oil and coat with the polenta, shaking out
any excess. Sit the ramekins in a small roasting tin. Heat
the oil and butter in a medium saucepan, stir in the flour
and cook, stirring, for 1 min. Remove from the heat and
pour in the milk, a little at a time, stirring well until
mixture is smooth.
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Heat oven to 200C/180C fan/gas
6. Return pan to the heat and cook, stirring continuously,
until mixture thickens and comes to the boil. Remove from
the heat. Reserve 1 heaped tbsp 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.
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Meanwhile, make the salsa. Mix together the tomatoes,
onion and tomato purée. Season with a grinding of pepper,
and chill.
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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,
keeping mixture light and airy. Evenly spoon into the
ramekin dishes to fill. Pour cold water into the roasting
tin to come halfway up the sides of the dishes. Bake for
15-18 mins until golden on top and risen. Carefully remove
from the tin and leave to cool. The soufflés will sink as
they cool - they can be left for 20 mins before re-baking,
or cover the dishes once cold and keep overnight in the
fridge.
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When ready to serve, heat oven to 200C/180C fan/gas 6.
If the soufflés have been in the fridge, sit them at room
temperature for about 10 mins before baking. Turn each out
of its dish and place, right-side up, on a baking sheet
lined with baking parchment. Sprinkle the reserved
Parmesan over each soufflé, then bake for 10 mins or until
risen. Scatter with chives. Serve each with a pile of
salad leaves and salsa.
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DAILY
DINNERS 
