Recipe: Twice-cooked cheese and herb souffle

Twice bakes cheese souflee. Photo / Babiche Martens

Makes 6

• 50g butter
• 50g flour
• 250ml milk
• 3 egg yolks
• 50g gruyere cheese, grated
• ¼ cup grated parmesan
• 2 Tbsp chopped parsley, dill or chives
• Salt and pepper, to taste
• 4 egg whites
• 1 cup cream

1. Preheat oven to 200C. Grease four ramekins, place into a baking dish with sides.

2. Melt the butter in a pan, stir in the flour, add the milk and stir until thick and boiling. Cool slightly.

3. Beat in the egg yolks one at a time, then work in the cheeses and herbs. Season with salt and pepper.

4. Whip the egg whites until thick. Stir in a large tablespoon to soften the mixture, then quickly but gently stir in the remainder. Spoon into the ramekins, and smooth the tops. Bake in the oven for 20 minutes. Remove and let cool for a few minutes.

5. Tip the souffles on to baking paper and leave until just before serving.

6. Preheat the oven to 200C. Place the souffles in an ovenproof dish, leaving space between them. Pour the cream over, return to the oven for 5-10 minutes. They will puff up and brown.

7. Serve immediately while hot.

- VIVA