Preheat the oven to 350 degree farenheit. Grease 6
Ramekins or Dariole molds.
Place the milk, onion and bay leaf in a saucepan
over medium heat and bring to boil. Remove from heat
and set aside to infuse for 15 minutes.
Melt the butter in a saucepan over low heat. Add
the flour and cook until little bubbles appear on
the surface, then strain the flavored milk into
the saucepan, discarding the solids. Stir over low
heat for 2-3 minutes until the mixture thickens,
then transfer to a bowl. Add the egg yolks,
Gruyere and Cheddar. Season with salt and pepper.
Beat the egg whites until stiff peaks form. Fold a
large spoonful of the egg white into the cheese
mixture to lighten the mixture, then carefully
fold in the remaining egg white. Spoon into the
ramekins. Place the ramekins in a roasting pan
with enough boiling water to come halfway yp the
sides of the dishes. Bake for 20 minutes or until
risen and golden. Remove from the water abath and
set aside to cool. [they can be made up to 2 days
ahead buy keep refrigerated.] When you are ready
to serve, run a knife around the edge of the
ramekins to loosen. Invert into a shallow baking
pan. Pour the cream around. Sprinkle with the
Parmesan. Bake for a further 25 minutes or until
golden.
Meanwhile, for the fennel salad, combine the
fennel with watercress and orange. Combine the oil
and vinegar, season with salt and pepper. Pour
over salad and toss well.
Sprinkle the cheese souffles with extra Parmesan
and serve with the fennel salad.
Originally Submitted
5/17/2012
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