Twice-baked Three Cheese Souffle - Chef Recipe by Julie Goodwin

Ingredients

90 g butter, plus extra for greasing
1 small brown onion, finely chopped
1 Tbs finely chopped thyme leaves
1/2 cup plain flour
400mL milk
2 Tbs thickened cream, plus 375mL extra
90 g Parmesan, grated
50 g Gruyère, grated
50 g cheddar cheese, grated
3 egg yolks
Salt
Ground white pepper
4 egg whites
1/4 cup finely chopped chives

Method

Preheat oven to 180 C.

Grease six 150mL dariole moulds or ramekins with butter.

Melt 2 teaspoons of the butter in a frying pan, add the onion and thyme and cook over a medium-low heat until the onion is soft and translucent. Set aside.

Melt remaining butter in a medium saucepan and add the flour. Cook, stirring for 1 minute. Add a little milk and stir to incorporate.
Continue to add the milk gradually, stirring until smooth after each addition, until all the milk has been incorporated.

Add in onion mixture, 2 tablespoons of thickened cream, 50 g of grated Parmesan and all the Gruyère and cheddar. Keep stirring until the cheese has melted.

Allow to cool for 10 minutes, then add egg yolks and season to taste.

Beat egg whites in a clean bowl until soft peaks form. Fold a little of the egg white into the cheese sauce and mix well, then gently fold in the remaining, taking care not to lose volume.

Spoon into prepared moulds, being careful not to drip any mixture down the sides.

Place moulds into a baking dish and fill the dish with enough hot water to come halfway up the sides of the moulds.

Bake for 20 minutes, or until the soufflés are risen, firm and golden. Allow to cool a little and turn upside down into individual gratin dishes.

The soufflés can be cooled – even refrigerated – until they are ready to serve.

When ready to serve, pour 60mL thickened cream over each one and top with about 2 tablespoons of grated Parmesan.

Bake for 15-20 minutes, until the soufflés have risen a little and the topping is golden brown.

Scatter chopped chives over each soufflé before serving.

Credits: This is an edited extract from ‘Classic’ by Julie Goodwin, Penguin Books Australia, RRP $39.99

Photo Credits: This is an edited extract from ‘Classic’ by Julie Goodwin, Penguin Books Australia, RRP $39.99