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1 Twice Baked Cheese Soufflee

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Twice Baked Cheese Soufflee

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Ingredients

6 portion(s)

for soufflle

  • 170 g flour plain
  • 170 g Butter, plus extra for greasing moulds
  • 500 g Milk
  • 50 g Gruyere cheese, cut into pieces, plus 15g extra for moulds
  • 50 g parmesan cubed, plus 15g extra for moulds
  • 2 heaped tablespoons Chopped chives
  • 50 g Roasted Hazelnuts
  • 3 egg yolks
  • 4 egg whites
  • salt and pepper to taste

for sauce

  • 50 g cheese, use parmesan and gruyere
  • 50 g cream, fresh
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  • 6
    40min
    Preparation 15min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    For moulds , souffle and sauce

  1.  

     

     

    Grate 50g cheese and 50g roasted hazelnuts speed 9 for 10 secs. Set aside

     

    Grease moulds with soft butter, let set in fridge and coat again then coat with cheese and nut mix .

     Place flour , butter and milk in TM bowl

    Cook for 7.5 mins 90c speed 3

     

    Add cheese and chives

     

    Mix for 5-10 secs speed 3

     

    Remove and allow to cool

     

     

     

    Whip egg whites with 1/2  tsp salt in a clean bowl with butterfly inserted for aprrox 4 mins speed 4

     

    Remove from bowl and slowly and gently fold into base

     

    When combined Pipe into your greased moulds

     

    Bake for 20-25 mins  170 c

     

    When baked either serve immediately or turn out onto a baking dish and let to rest

     

     

     

    Sauce Heat cream and cheese for 2mins 90 c speed 3 Pour over soufflé and Rebake for 10 mins 160c

     

    Serve with a Rocket , pear and hazelnuts salad

     

10

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Tip

 

Hints and tips

·         Make sure you allow base to cool before adding egg whites .

·         When buttering moulds use soft not melted butter and brush on in long straight strokes 

·         Make sure you shake off the excess nut and cheese mix

·         When folding in the egg whites do it slowly and gently .a metal spoon works best .

·         Pipe mix straight down into mould just under ¾ full .

·         DO NOT OPEN OVEN

·         If tipping out of mould allow to cool slightly .

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • I love these soufflés.  Just

    Submitted by Denise W on 13. November 2013 - 21:38.

    I love these soufflés.  Just note when you add the cheese and chives add the eggs yokes then. 

     

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  • Yes thats right . its

    Submitted by jenna mcloughlin on 22. August 2013 - 20:40.

    Yes thats right . its delicious , flick through the pictures or a better photo  tmrc_emoticons.)

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  • I am keen to try this recipe

    Submitted by guru-gretch on 22. August 2013 - 08:03.

    I am keen to try this recipe but just wanted to confirm the cheeses. So 30g of cheese (15g of Parmesan and 15g of Gruyere cheese combined) along with the hazelnut mixture are used to coat the moulds. Secondly that 50g of Parmesan and 50g of Gruyere is then added along with the chives. A then further 50g of mixed cheeses is required for the sauce? Can you please either confirm? Many thanks.

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