Twice-Baked Lancashire Cheese Souffle
Paul Webster of Greens Bistro in St Annes guides you through the soufflé minefield.
Serves: 6 People
1 pint milk
1 small onion
Pinch ground nutmeg
3 oz butter
3 oz plain flour
5 egg yolks
5 egg whites
4 oz grated Lancashire cheese
Salt and pepper to taste
Combine the onion, milk and nutmeg in s saucepan and slowly bring to boil. Melt the butter over a medium heat in a separate saucepan stirring in the flour to make a roux. Gradually add the warm milk to the roux, stirring continuously until a smooth sauce is formed. Allow to cool. When cool, beat in the egg yolks and grated cheese, season to taste. In a large bowl, whisk up the egg whites until they form smooth, firm peaks then gently fold in the cheese mixture. Grease six ramekin moulds with melted butter and dry parmesan cheese and fill with the prepared mixture. Place moulds in a large roasting dish half filled with water and cook in a pre-heated oven at gas mark 4/170c/350f for 20-25 minutes. Remove from the oven and allow to cool, turn soufflés out of the moulds and onto a clean tray. Re-heat soufflés in a hot oven for 4-5 minutes and serve on a crisp, green salad with your favourite salad dressing.
Cooking Tips Do not add milk too quickly to the roux to avoid getting a lumpy sauce.
Fold the egg whites in gently into the mixture to ensure a light soufflé.
Do not open the oven door whilst cooking for at least 15 minutes.