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Twice-baked Soufflés with Mimolette
Preparation info
- Makes
6
individual soufflés - Difficulty
Easy
Appears in
Published 2010
You can prepare the soufflés in advance and freeze or chill until required, then in a matter of minutes you’ve prepared an impressive light supper or appetizer. I’ve used Mimolette, which is a hard cheese from Flandres, because its lovely orange colour lends a warmth to the soufflés.
Ingredients
50 g 1¾ oz 280 g 10
Method
- Brush the insides of 6 x 7.5 cm x 4 cm (3 x 1½ in) deep ramekins with softened butter, using even upward strokes, then chill and repeat again. Finely grate 85 g (3 oz) of the Mimolette, then use to coat the insides of the ramekins. Chill the ramekins again while preparing the soufflé mixture.
- Heat the milk, shallot, bay leaf and peppercorns in a medium-sized sa