THE DAIRY KITCHEN
Twice Baked Maffra Cloth Aged Cheddar Souffle with Grape Salsa
By THE DAIRY KITCHEN
Makes
6
Difficulty
Medium
Preparation
40 MINS
Cooking
30 MINS
A twice baked souffle is a delight and quite simple to serve as it can be pre-baked prior to your guests arriving and just finished off before serving.
Ingredients
melted butter, for brushingplain flour, for dusting
50g butter, extra
1/3 cup plain flour
1 cup milk
150g grated Maffra Cloth Aged Cheddar
3 large eggs, separated
2/3 cup thickened cream
3/4 cup red seedless grapes, quartered
1 1/2 tablespoons finely chopped walnuts
2 tablespoons chives snipped into 2cm lengths
2 tablespoons vincotto or balsamic glaze
Handy Tips
Twice baked souffle is easier than a traditional souffle as they don't need to be served immediately from the oven. These souffles can be completed to the end of step three, two days in advance and finished just before serving.
Method
- Lightly brush 6 x 125ml capacity oven-proof ramekins or teacups with butter and dust with flour, discarding any excess.
- Melt remaining butter in a saucepan, stir in flour and cook, stirring for 1 minute until smooth. Slowly whisk in milk until mixture thickens and boils. Remove from heat and stir in half the cheese and egg yolks.
- Beat egg whites until soft peaks form and gently fold into the cheese mixture until just combined. Divide mixture between the moulds and place into a deep baking dish
- half filled with boiling water. Bake at 180°C for 15 minutes or until puffed and golden. Cool to room temperature (soufflés will deflate). Invert soufflés onto a baking paper
- lined tray and chill until required.
- To serve, pour cream over each soufflé and sprinkle with remaining cheese. Bake at 180°C for 5-10 minutes or until golden brown. Lift soufflés onto individual serving plates, top with grapes, walnuts and chives, drizzle with vincotto and serve immediately.
