12090
THE DAIRY KITCHEN

Twice Cooked Cheese Souffle

By Matt Moran

Serves 4
Difficulty Medium
Preparation 15 MINS
Cooking 50 MINS
Try Matt Moran's decadent and deliciously dairy Twice Cooked Cheese Souffle.

Ingredients

Souffle

60 g salted butter
60 g plain flour
380 ml milk, warm
110 g Monforte Cheese, Grated (or an Australian Gruyere style cheese)
5 eggs, Separated

Spec and Onion Cream sauce

375ml cream
30 ml Olive oil
100 grm Spec Bacon, diced
½ brown onion, finely diced
40 g Monforte cheese, Grated (or an Australian Gruyere style cheese)
½ bunch chives, finely chopped

Method

  1. Watch Matt Moran make his Twice Baked Cheese Souffle from home in this video.
  2. Pre-heat oven to 180°C.
  3. Lightly butter and flour souffle moulds to ensure the souffle does not stick to the sides of the dishes.
  4. Place a small saucepan on a medium heat and melt the butter, add in the flour and stir through until combined.
  5. Cook for a further 3-4 minutes until the flour is cooked out and it has a sandy consistency, whisk in the warm milk and continue to mix until combined and the mixture becomes thick, stir through the cheese until melted, remove from the heat and leave to cool slightly.
  6. Season to taste with salt and pepper.
  7. Whilst waiting for the cheese mix to cool, place the egg whites into a mixing bowl and whisk until stiff peak.
  8. Add the egg yolks to the cheese mix one at a time and mix with a spoon until combined, repeat this process until all egg yolks are combined.
  9. Place the mix into a large mixing bowl. Gently fold ¼ of the whisked egg whites into the mix until combined and continue this process until all egg whites of combined into the mix.
  10. Spoon the mixture into the souffle moulds leaving 1 cm from the top of the mould, place the souffle moulds into a deep baking tray and pour in warm water to half way up the souffle moulds, place into a pre-heated oven for 20 – 25 mins until the souffle has risen and the top is golden brown.
  11. Remove from the oven and leave to cool.
  12. To make the sauce, heat the olive oil in a saucepan, sweat off the onions until translucent add in the diced spec and continue cooking for a further 4 -5 mins until golden brown.
  13. Add in the cream and bring to a simmer, stir through the grated cheese bring back to a simmer and remove from the heat.
  14. Gently remove the souffles from the moulds and place into a making dish, pour the sauce on the base of the baking dish.
  15. Place back into the oven for 20 mins until the souffles are golden brown.Remove from the oven and place the souffles onto a serving plate. Stir the chopped chives through the sauce and spoon the sauce over the souffles.
  16. Serve with a fresh garden salad.
  17. Enjoy.

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