Twice Baked Red Storm Soufflés

Twice Baked Red Storm Soufflés

Looking for a dinner-party recipe with plenty of wow factor? These elegant Red Storm soufflés are bound to impress. Our award-winning vintage Red Leicester lends an intense, nutty flavour and the fact these are twice-baked means you can prepare th...

Looking for a dinner-party recipe with plenty of wow factor? These elegant Red Storm soufflés are bound to impress. Our award-winning vintage Red Leicester lends an intense, nutty flavour and the fact these are twice-baked means you can prepare them ahead of time if necessary.

METHOD

  1. Bring the milk to the boil with the onion, cloves, bay leaf and the nutmeg.
  2. Make a Roux with the butter and flour.
  3. Gradually add the milk to the roux to form a thick white sauce, make sure you cook out the flour.
  4. Take the sauce from the heat and stir in the cheese, chives and the egg yolks.
  5. Whip up the egg white and fold into the soufflé mix in three stages so as to not knock out the air.
  6. Pour the Mixture into buttered Ramekins lined with grated Parmesan.
  7. Bake in a Bain Marie at 150 for approx 20mins.
  8. When cooled turn out and store on Baking Parchment.

METHOD

  1. Bring the milk to the boil with the onion, cloves, bay leaf and the nutmeg.
  2. Make a Roux with the butter and flour.
  3. Gradually add the milk to the roux to form a thick white sauce, make sure you cook out the flour.
  4. Take the sauce from the heat and stir in the cheese, chives and the egg yolks.
  5. Whip up the egg white and fold into the soufflé mix in three stages so as to not knock out the air.
  6. Pour the Mixture into buttered Ramekins lined with grated Parmesan.
  7. Bake in a Bain Marie at 150 for approx 20mins.
  8. When cooled turn out and store on Baking Parchment.

Item used in this recipe

Red Storm
Red Storm
  • BESTSELLER

Red Storm

Vintage Red Leicester

From $7.00

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