Twice baked cheese Souffle
Main ingredient in this recipe is the milk.
I'm starting on with infusing milk. On very low heat, with all the spices.
Simmering gently to get much flavour as possible from the thyme and other ingredients. This is the key for to achieve deep, rich flavours in our Soufflé.
120g unsalted butter
100g plain flour
620ml full fat milk
4 bay leaf
20g fresh thyme
5 garlic cloves
1 shallot
1tsp coriander seeds
40g grated parmesan
40g Fontina cheese
40g smoked cheddar cheese
1 tbsp English mustard
1tsp Worcestershire sauce
1tsp smoked paprika
1tsp masala spice
5 eggs ( separated)
1 egg white
Infused milk on low heat with thyme, garlic, bay leaf, shallot and coriander seeds.
Mix egg yolks with all cheeses, mustard, Worcestershire sauce, paprika and masala.
From butter and flour make Beurre Manie.
My secret is to get beurre manie till French blond texture. When mix is getting light brown colour, and you can smell smoke flavour. Then Iam adding my infused milk.
Mix vigorously till you will create paste with no lumps of flour. Cover the pan to stop creating skin, leave on the side till cool down.
Then add egg yolk and cheese mix in to the butter and flour mixture. Mix all.
Beat the egg whites till just holding soft pic.
Add egg whites slowly in to the cheese mixture.By adding one table spoon at the time.
Butter your Soufflé moulds with soft butter using brush. Put mould back in the fridge. Then take them out when butter is set, and butter them again.
Preheate oven till 200c-180c.
Get gastro tray and fill will up with warm water, half way. Put the tray in to the preheated oven.
Pour Soufflé mix in to the moulds. Open the oven and place Soufflé dishes.
Cook for 20-25min.
Served them straight away as a Cheese Souffle.
Or as a twice baked Soufflé, cool them down. And keep in the fridge for maximum 4 days.
When you are serving twice baked Soufflé, cook in 200c for 12min.
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