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Beautifully-fluffy and tasty, this souffle can also be baked ahead of time, then reheated when you are ready to eat. Roxanne Simpson from Come Dine With Me Australia shares her recipe...
Preheat oven to 180C. Grease and flour four larger ramekins (about 250ml each)
Put the kettle on to boil.
Melt 30g of the butter in a medium saucepan and add leek. Cook for several minutes or until softened. Remove from the pan and set aside for the time being.
Melt the 30g of remaining butter in a saucepan and add flour. Mix well and cook over low-medium heat for a couple of minutes.
Add milk slowly, whisking at the same time to remove any lumps. When all the milk has been added allow to bubble gently for 2-3 minutes, stirring constantly. It will be very thick.
Remove the saucepan from heat and add the cooked leeks and cheeses to the mixture. Stir well to combine then allow to cool slightly (about 5 minutes).
Add the egg yolks, salt and pepper to the mixture and combine well.
Beat the egg whites until stiff then fold a spoonful of the whites into the cheese mixture to lighten it. Add remaining whites and stir gently to combine.
Spoon the mixture into prepared ramekins and smooth the tops.
Place in a baking dish then pour boiling water around the ramekins so that it comes half way up their sides.
Bake in oven for about 25 minutes or until puffed up and well set. Remove from oven and leave in ramekins for a couple of minutes before turning out the soufflés onto a plate.
To cook again, preheat oven to 180C. Place a single soufflé in a gratin dish and then pour cream over the top of each one, sprinkle with the parmesan and bake for about 25 minutes or until hot and puffed up
Sprinkle with chopped chives and serve with light green salad
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