Brasted’s legendary twice baked cheese soufflé
Description
Brasted’s legendary twice baked cheese soufflé is something of a favourite among guests and the team alike, so why not make this iconic dish at home this spring? Brasted’s Exec Chef Chris ‘Buzz’ Busby shares the recipe here.
Ingredients
Instructions
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Place the milk, onion, garlic, nutmeg, and bay leaves into a pan. Bring to the boil then set aside to infuse for 30 minutes.
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Butter your ramekin dishes and dust with parmesan.
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Melt the butter in a saucepan then stir in the flour and gently cook for one minute, take off the heat to make a roux with the infused milk. Pass the milk through a sieve, removing the onion and other ingredients, and pour over the roux mix. Return to the hob and stir until the sauce boils then thickens.
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Remove again from the heat and stir in the egg yolks, three-quarters of the cheese, and season. Scrape the mixture into a mixing bowl and set aside.
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Boil a full kettle of water.
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In a clean bowl, whisk the egg whites until stiff, then carefully fold the whites into the cheese mix and fill the ramekins two-thirds full then transfer to roasting tin. Pour the boiling water into the tin so it comes halfway up the ramekins.
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Bake for 15 minutes or until risen – you want them just set and still a little wobbly. Knock the soufflés out of the moulds, wrap in cling film, and leave to cool.
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When you are ready to serve them, heat the oven to 160°C fan or Gas 4. Turn the soufflé upside down into an ovenproof dish, cover with cream and seasoning then top with the remaining cheese.
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Bake for 10-12 minutes until bubbling, then remove from the oven. Garnish the herbs and serve.
