Double Baked Cheese Souffle
Signature dish from 'Favourites' Asian Restaurant & Cafe
Wonderfully light and fluffy - we challenge you to resist Manu's cheese souffle!
Serves 12
Ingredients
- 340 g Flour
- 340 g Butter
- 100 g Shallots
- 1 L Milk
- 225 g Gruyere
- 1 bunch Chives
- 6 egg Yolks
- 9 egg White
Method
- Make a roux with the flour and the butter, add the milk to make a béchamel and cook it to a consistency of thickened cream.
- In the mean time chop and sauté the shallots.
- Chop the chives.
- Then add the yolks, cheese, shallots and chives to the bechamel, cool down.
- Whisk the egg white to soft peak and incorporate them to the bechamel mix.
- Coat the moulds with butter and chopped walnuts.
- Pour the mix in the ramequins and cook in the bain marie at 160ºc for 20 minutes, then reserve in the fridge to cool.
- Place each soufflé on an oven proof plate, pour cream over the top and sprinkle with grated Gruyere cheese.
- Bake at 180c until golden brown.
