Recipe By : BBC Vegetarian Good Food, July 1997
Serving Size : 6 Preparation Time :1:00
Categories : Cheese Entertaining
Prepare Ahead Vegetarian
Individual New
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
225 ml milk
1 small onion -- finely chopped
pinch ground nutmeg
40 g butter
pinch dry English mustard powder
40 g plain flour
150 g mature farmhouse cheddar cheese -- grated
3 med eggs -- separated
1 egg white
2 tbsp chopped fresh mixed herbs (eg, basil,
mint, chives)
225 g cherry tomatoes -- halved
large bunch fresh basil leaves
250 ml single cream
seasoning
1. Preheat the oven to 180C/350F/Gas 4. Lightly grease six 175ml/6 fl oz
ramekins or tea cups. Heat the milk in a pan with the onion and nutmeg
until just boiling. Strain into a jug and discard the onion.
2. Melt the butter in a pan, add the mustard powder and flour and cook for
1 minute, stirring occasionally. Bring to the boil and simmer for 1 minute
until thick and glossy. Add two-thirds of the cheese and stir until melted.
Season to taste. Allow the sauce to cool slightly, then beat in the egg yolks.
3. Whisk the egg whites until stiff, then using a large metal spoon,
carefully fold into the soufflé base with the chopped herbs. Divide the
mixture between the prepared ramekins or tea cups and place in a large
roasting tin so that it comes halfway up the sides of the ramekins. The
dishes should be no more than two-thirds full with the mixture. Bake for
15-20 minutes until the mixture is risen, golden and set.
4. Allow the soufflés to cool (they will sink slightly). Loosen from the
ramekins and turn out on to a tray. At this stage they can be refrigerated
for up to 2 days before re-baking.
5. Preheat the oven to 200C/400F/Gas 6. Butter 6 individual ovenproof
serving dishes and place the soufflés upside down in the dishes. Sprinkle
over the remaining cheese, cherry tomatoes and basil leaves (in photo both
arranged round outside of soufflé - leaning up against it) then pour over
the cream and bake for 14-15 minutes until golden. Serve immediately.
Author Vanessa Scott: This foolproof recipe is one of my favourites because
of the preparation you can do in advance. You can cook it once and put in
the fridge overnight. Then all you need do the next day is pour over the
cream, herbs and tomatoes and bake for the second time - with perfect
results. I often make it in batches and store it in the fridge for one or
two days before baking it for the second time. Depending on the seasons, I
also add various ingredients to the cream, such as fresh tomatoes or basil
or I might use wild mushrooms gathered fresh from the woods nearby.
