Name: Cheese soufflé (twice baked)
Prep time: 20 min
Cook time: 40 min
Ingredients: 20 g unsalted butter (softened to coat oven dishes); 20 g Plain flour; 40 g unsalted butter; 2 banana shallots (very finely diced); 2 tsp thyme leaves (chopped); 35 g plain flour; 250 ml whole milk; 40 g gruyere cheese (grated); 2 eggs (separated); whole nutmeg (for grating); 80 ml double cream; 40 g gruyere (grated); 100 g mixed micro herbs or baby leaf salad; 45 g roasted hazelnuts (roughly chopped); 1 tsp dijon mustard; 1 tbsp white wine vinegar

There are lots of recipes for twice baked cheese soufflé which also require less effort than this one. However, one of the reason for starting this recipe site is to share the dishes that I have served over the years to g...

This content is for GOLD Members only - please join, upgrade your membership or sign-in

Join or Upgrade Now

Join The Secret Supper Society or upgrade your membership by clicking here
or enter your details below to login

Tomatoes, burrata and pistachio pesto

Salmon rillettets with herb bavarois

Parsnip panna cotta with parsnip crisps and apple

If you love it, please share...