Twice baked cheese souffle

½ pint hot milk, 2oz flour, 2oz butter, 2oz strong cheddar cheese 4 eggs separated. Salt & pepper, touch of nutmeg, a little mustard. Double...

Easy twice baked cheese souffles are a beautiful thing. Light, delicate, cheesey, and coated with a molten, cream and gruyere topping, they're a little 'winner'

A delicious twice-baked cheese souffle with a salad with brown butter and raisin vinaigrette is the perfect light lunch or starter at an elegant dinner or lunch party.

Cut through the decadent richness of these indulgent souffls with a wee dram of Chivas Regal 12-year Blended Scotch Whisky on ice. Check out Liquorland's full range of spirit meal matches in the latest issue of dish magazine

Cook Time 1.5 Hours Servings 8 Ingredients 100g butter 100g plain flour 500ml milk Sprig of thyme 160g Gruyere cheese ½ tsp. nutmeg 5 eggs, separated 50g Parmesan, finely grated 500ml cream 1 tbs. sherry Salt and white pepper Salad 1 cup of hazelnuts, roasted and skin removed and roughly ch

So how was it? The souffle came out beautifully-fluffy and light and cheesey it had flavour some the goat's cheese and with a creamy, sauce it was rich and satisfying. And importantly had no hint that it had come from the depths of the freezer. Save this recipe for a time when you know you'll be entertaining as it is a decadent but delicious item to serve guests. And like the domestic goddess you are, just bake with some cream and serve to much applause.

Vegetarians will be impressed with these delicious Christmas recipe options, triple-tested to ensure they taste amazing and work perfectly every time.

Ideal for entertaining, these souffles are baked ahead of time, then reheated when you are ready to eat.

Jamie Oliver’s Cheese Soufflé is a twice baked Cheese Soufflé made of milk, onion, nutmeg, bay leaves, butter, flour, English mustard, eggs, and extra mature cheddar cheese. Serve this Cheese Soufflé with a Crunchy Celery and apple Salad or steamed asparagus for a healthy meal. You can also make this Cheese Souffle ahead and store it in the fridge for up to 2-3 days or freeze it for up to 1 month.

A twice baked light-as-air cheese soufflé covered in a golden, bubbly, creamy sauce that is freezer (and refrigerator) friendly. You will be amazed how much it puffs up when you bake it the 2nd time just prior to serving!