Twice-Cooked Cheese Souffle

Whooow... my last update was last year August. Phew... that was ages ago. What a bad blogger I am. Sorry for the inactivity peps, but here I am now sharing some recipes taken from my favourite magazine, the Malaysian Women Weekly (Released: June~2009).

Prep time: 15 mins
Cooking time: 45 mins
Makes: 6

Ingredients

• 60g butter
• 50g plain flour
• 180ml fresh milk
• 75g firm blue cheese, crumbled
• 1 tbsp finely grated parmesan cheese
• 6 eggs, separated whites and yolks
• Salt and white pepper to taste
  
• 160ml thickened cream

Step.....

1. Preheat the oven to 180'c/160'c fan-forced. Grease 6 souffle dishes.
2. Melt the butter in a small saucepan, add flour and cook, stirring, for 1 min. Gradually pour in the milk, stirring until the sauce boils and thickens. Remove from heat, stir in cheeses and egg yolks; season to taste with salt and pepper. Transfer mixture to a large bowl.
3. Beat egg whites in a clean medium bowl with electric mixer until soft peaks form. Fold egg whites into cheese mixture in two batches.
4. Divide mixture among souffle dishes. Place dishes in a baking dish with enough boiling water to come halfway up the sides of the dishes. Bake for 25 mins or until puffed and golden. Remove dishes from water; stand 10mins. Invert souffles into greased individual gratin dishes. Cover and refrigerate for up to 6 hours.
5. Spoon cream over souffles. Bake in a preheated 180'c oven for 15 mins or until browned.

TIPS: Egg whites give a souffles its volume. The best souffles are made of egg whites which are completely free of egg yolk, and utensils free of any oil and soap residue.

* Pix will be scan should I am free to do so. Till then... Good luck in trying....