Clodagh McKenna’s no fear cheese soufflé
Clodagh Mckenna is in the kitchen with her foolproof & fluffy double-baked cheese soufflé. You won't be cheesed off with this recipe as it’s super simple with only a handful of budget-friendly ingredients. It’ll be sure to impress, without the stress!
Foolproof cheese soufflé
Serves: 6
Ingredients
30g butter, plus extra for greasing10g stale breadcrumbs30g plain flour280ml whole milk½ tsp Dijon mustard1 large garlic clove, crushedSea salt, to tasteFreshly ground black pepper, to taste3 eggs, separated80g Gruyère or Cheddar cheese, gratedSmall bunch of chives, finely choppedSea salt and freshly ground black pepper
To glaze:60g grated gruyere6 tbsp double cream
Method
1. Grease six 200ml ovenproof ramekins dishes with butter. Add the breadcrumbs and turn the dish around to coat the sides and base in the breadcrumbs. Knock out any excess breadcrumbs and set aside.
2. Melt 30g of butter in a saucepan over a low heat, add the flour and stir until combined and there are no lumps and then continue to cook for a couple of minutes.
3. Slowly whisk the milk into the pan and keep whisking until you reach a smooth consistency. Whisk in the mustard and crushed garlic, continue to cook over a low heat until the sauce has thickened. Season with sea salt and freshly ground black pepper to taste. Remove from the heat and allow to cool for 15 minutes.
4. Preheat the oven to 180℃ fan, gas 6 and place a roasting tin in the oven. Fill up a kettle and bring to the boil.
5. Separate the eggs, with yolks and whites placed into separate mixing bowls. Stir the egg yolks into the cooled sauce and then stir in the grated cheese.
6. Whisk the egg whites until they form stiff peaks. Add one large spoonful of egg white to the cheese mixture and stir to loosen it.
7. Then add in the chopped chives and carefully fold the egg whites into the sauce, making sure not to over mix and knock the air out of the mixture.
8. Divide the mixture between the prepared ramekins, then open the oven door and place them in the roasting tin. Carefully pour in enough hot water to come halfway up the side of the dishes, and close the door quickly.
9. Bake the soufflés for 20-22 minutes, until well risen but there is still a little wobble in the middle.
10. Once cooked, allow to cool slightly then remove from the ramekins and place the souffles into a shallow ovenproof baking dish.
11. Sprinkle 10g grated cheese and 1 tbsp cream over each, then return to the oven for about 10 minutes or until puffed and golden brown.