Delicious Non-Vegan African Foods

Twice-baked make ahead cheese souffle recipe

This recipe for Twice Baked Ahead Cheese Soufflé, served with a green salad with brown butter and raisin vinaigrette, is inspired by the table at one of my favorite restaurants, De Meye. eats there at least once a year, and the cheese soufflé is often on the menu as a starter. Is delicious.

I tried to reproduce it here.

if you have mine E-book You can see I fully shared the actual recipe for the table from the previous owner, Jessica Shepard.

A tangy vinaigrette and a sweet sultana salad are the perfect accompaniment to this rich cheese soufflé. Borrowing the concept of frying sultanas in brown butter, I made this into a vinaigrette.

Twice-baked cheese soufflés are always a crowd pleaser, and this recipe is more than enough to keep a crowd happy. It fits well. Who wants to be the host frantically whipping egg whites while your guests wait for you?

Any soufflé is at its best and plump right out of the oven, so bake it just before serving.

Draped in a caramelized cheese cream sauce, these light and fluffy cheese soufflés are total winners.

Make-ahead cheese soufflé baked twice in a baking dish

What cheese do you use for a double-baked cheese soufflé?

Cheese is the most important ingredient in this dish, so use a very high quality option here.

Hard and strong cheeses are good for making soufflés. If you have some Gruyère to spare, it’s perfect for this recipe. Or, a very mature cheddar would also suit as he one of the cheeses. Another is Parmesan. I like using two types of cheese.

Dalewood Fromage Huge Knots are one of my favorites and I always have them grated in the freezer for cooking and baking. This award winning cheese is available at Woolworths.

The recipe used Dalewood Fromage Huguenot and used parmesan cheese for the cream topping.

Dalewood Fromage Cheese Board, Franschhoek, South Africa

How to make a double-baked cheese soufflé

Make the bechamel first, then add the cheese and let it melt into a smooth sauce. Season the cheese sauce with Dijon, nutmeg, rosemary and white pepper.

Crack the eggs into another bowl and whisk the whites with an electric mixer until stiff.

Using the same beater used to mix the egg whites, beat the egg yolks into the chilled cheese sauce until well blended.

Gently fold the egg whites into the two parts, then spoon the mixture into a buttered ramekin and place on a roasting tray half-filled with hot water.

Bake for 15-20 minutes until puffed up and golden brown. A large ramekin takes 20-25 minutes. A small one takes 15 minutes.

Remove from the oven and allow a few minutes to cool before removing from the tray. Set aside before running a knife around the edges to loosen the soufflé. These can be made ahead and stored in the refrigerator up to 1 day or in the freezer for 1-2 weeks.

To defrost, remove the soufflé, bring to room temperature, and continue baking according to recipe. The soufflé puffs up more than when it was first baked, it’s really magical.

20 minutes before you’re ready to serve, preheat the oven again to 200C/400F and place the decanted soufflé in a buttered serving dish (or two if making 8). Top with reserved cheddar/gruyère and finely grated Parmesan cheese.

Bake for 15-20 minutes until puffed and the cream thickens and caramelizes.

Twice baked cheese soufflé on a plate with salad and golden sultana vinaigrette

Other Cheese Recipes You May Like

Best cheese and onion quiche

Spinach and Three Cheese Phyllo Pies with Herbs

My Best Frilled Mac and Cheese

air fryer zucchini and cheese filo pie

Twice baked cheese soufflé on the table with bread and salad

I like to use golden sultanas in this salad, but raisins work well too.

This recipe makes 4 large or 8 medium soufflés. A large soufflé is perfect for a light lunch, and 8 smaller soufflés are perfect for a starter portion.

Print

Twice baked cheese soufflé

Make-ahead cheese soufflé baked twice in a baking dish

A delicious double-baked cheese soufflé served with a salad of brown butter and raisin vinaigrette is the perfect light lunch or starter for an elegant dinner or lunch party.

  • author: Sam Linsell
  • Preparation time: 20
  • Cooking time: about. 40
  • total time: 32 minutes
  • yield: 4-8
  • Category: vegetarian
  • Method: baking
  • cooking: French

For soufflé:

50gms butter (additional for ramekins)

50gms flour (additional for ramekins)

250milliliter milliliter milk

150gms mature cheddar (or Dalewood Fromage Huguenot)

1 tablespoon dijon mustard

1 teaspoon finely chopped rosemary

A pinch of freshly grated nutmeg

Season with a little salt and white pepper

3 large free range eggs

approximately 3040gms parmesan cheese, finely grated

250ml cream

Vinaigrette:

40gms butter

100ml golden sultanas

1 sprig rosemary

1 teaspoon dijon mustard

2 Tbs good quality red wine vinegar or sherry vinegar

3 tablespoons extra virgin olive oil

1 teaspoon Honey

Sat & Pepper

For salad:

4 cups (handful) Mixed green leaves such as watercress, microgreens, arugula (add more if you want a larger side salad)

to make a soufflé

Preheat oven to 180C/350F.

Melt the butter in a medium pot, add the flour and simmer for 1 minute.

Gradually add milk, whisking if necessary to avoid lumps. Cook for a few minutes until the sauce is smooth and thick.

Add cheese (reserve about 3 tablespoons), Dijon, nutmeg and rosemary, and season with salt and freshly ground white pepper. Once mixed, remove from heat and allow to cool.

Break the eggs and whisk the whites with an electric mixer until firm.

Mix the egg yolks well with the chilled cheese sauce. You can use the same beater that you use to beat egg whites.

Gently fold the egg whites into the two parts. Spoon the mixture into buttered ramekins and place in a roasting tray half-filled with boiling water.

Bake for 15-20 minutes until puffed up and golden brown. A large ramekin takes 20-25 minutes. Small ones cost 15 pieces.

Remove from the oven and allow a few minutes to cool before removing from the tray. Set aside before running a knife around the edges to loosen the soufflé. These can be pre-made.

20 minutes before you’re ready to serve, preheat the oven again to 200C/400F and place the decanted soufflé in a buttered serving dish. Top with grated parmesan cheese.

Bake for 15-20 minutes until puffed and the cream thickens and caramelizes.

To make the Brown Butter Vinaigrette:

Make the vinaigrette while the soufflé is baking.

Melt butter and rosemary in a small saucepan. Add the sultanas when browned. Continue to stir constantly until the sultanas puff up and the butter turns a nutty brown color. Remove from heat.

Add Dijon and mix with a whisk. Add vinegar and mix. Add olive oil and honey to taste, and season with a little salt and black pepper. Set aside to cool.

To serve, make a salad with mixed greens, such as watercress, wild rocket, or microgreens.

Serve bread on the side and wipe off the cheese cream.

Note

The soufflé can be made in advance and stored in the refrigerator. Decant and bake again just before serving.

keyword: Twice baked, cheese soufflé, cream, salad, sultana, vinaigrette, green salad

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