Name: Twice-cooked cheese souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 60 gram butter, chopped; 1/3 cup plain flour; 2 1/4 cup milk; 2/3 cup grated cheese, plus 1 cup extra; 4 slice prosciutto, finely chopped; 3 eggs, separated, plus 1 egg white extra; 2 teaspoon thyme leaves; 1 300ml carton cream; rocket leaves, to serve

Twice-cooked cheese souffle

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

60 gram butter, chopped

1/3 cup plain flour

2 1/4 cup milk

2/3 cup grated cheese, plus 1 cup extra

4 slice prosciutto, finely chopped

3 eggs, separated, plus 1 egg white extra

2 teaspoon thyme leaves

1 300ml carton cream

rocket leaves, to serve

Method

1.Preheat oven to hot, 200°C. Lightly grease 4 x 1 1/4 cup ramekins. Dust with flour; arrange on a baking tray.

2.Melt butter in a small saucepan on high. Add flour; cook, stirring, 1 minute. Remove from heat. Gradually blend in milk.

3.Return to heat. Cook, stirring, until sauce boils and thickens; simmer 3 minutes. Remove from heat; stir in cheese, prosciutto, yolks and thyme. Season to taste.

4.In a clean, dry bowl, beat all egg whites, using an electric mixer, until firm peaks form. Lightly fold into cheese mixture.

5.Divide mixture evenly between prepared ramekins; bake 10-15 minutes, until puffed and golden.

6.Preheat grill to high. Scoop souffles from ramekins and place in individual shallow, ovenproof dishes. Drizzle each souffle with 1/4 cup cream and sprinkle with extra cheese.

7.Grill 5-8 minutes, until bubbling and golden brown. Serve immediately, topped with rocket leaves.

Light versions of dairy products can be used if preferred.
Note

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