Twice Baked Cheese Souffles
- 4 tbsp ground almonds
- 10g butter
- 10g plain flour
- 40g grated Gruyere cheese
- 100ml simmered whole milk
- 4 eggs separated - you will need 2 yolks and 4 whites
- 1 tbsp lemon juice
- 200ml double cream
- 2 tbsp kirsch
Toast the ground almonds in a dry pan on the Boiling Plate.
Generously grease four ramekins with butter. Tip in the ground almonds and coat the inside.
Melt the butter in a pan on the Simmering Plate and stir in the flour, cook for a couple of minutes and then add the simmered milk to make a thick Bechamel sauce.
Remove from the heat and stir in the grated cheese and stir until melted. Cool the mixture and then add the egg yolks and season well.
Whisk the egg whites with the lemon juice to firm peaks. Add a third to the Bechamel sauce to loosen the mixture and then gently fold in the remainder.
Sit the ramekins in the AGA roasting tin and fill with about 3cm of water, cook for about 15 minutes in the Baking Oven.
Cool completely then remove from the ramekins and chill until needed.
Place each souffle in a baking dish top with a little more grated cheese, spoon over the sauce and then return to the Baking Oven until puffed up, bubbling anf golden brown.
NB: If you wish you can add 2 slices of cooked ham cut into thin strips at the point you add the cheese.
by Penny Zako