Nigella Twice Baked Cheese Soufflé

Name: Nigella Twice Baked Cheese Soufflé
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: French
Ingredients: Olive oil for greasing; 45g dried breadcrumbs; 60g butter; 75g plain flour; 1/2 teaspoon Dijon mustard; 500ml full-fat milk; 150g semi-soft goat's cheese, diced; 50g Parmesan, finely grated; 4 large eggs, separated; 400ml double cream; 100g Beaufort cheese, grated or a British alternative; Salt and freshly ground black pepper; Green salad for serving

Dive into the world of delicate French cuisine with the Twice-Baked Cheese Soufflé, a dish that combines the rich flavors of cheese with the airy lightness of a soufflé. This recipe, inspired by the culinary artistry of Nigella Lawson, showcases a blend of sophistication and comfort food, making it perfect for both casual brunches and elegant dinners.

Twice-Baked Cheese Soufflé: A Culinary Delight

Cultural or Historical Context

The Twice-Baked Cheese Soufflé finds its roots in French cuisine, known for its finesse and flavor. This dish embodies the French culinary tradition of using simple ingredients to create dishes with deep flavors and exquisite textures. The twice-baking process, which includes an initial bake to set the soufflé followed by a second bake with a creamy sauce, ensures a perfect rise and a luxurious taste every time.

Ingredients for the Twice-Baked Cheese Soufflé

Olive oil for greasing
Dried breadcrumbs (45g)
Butter (60g)
Plain flour (75g)
Dijon mustard (1/2 teaspoon)
Full-fat milk (500ml)
Semi-soft goat's cheese log, diced (150g)
Parmesan, finely grated (50g)
Large eggs, separated (4)
Double cream (400ml)
Beaufort cheese, grated (100g), or a British alternative such as Cornish Kern
Salt and freshly ground black pepper
Green salad for serving
Special kit: 8 x 180ml ramekin dishes, 8 x individual gratin dishes (about 14 cm)

Preparation Instructions

Begin by preheating your oven and preparing your ramekin dishes with olive oil and breadcrumbs.
Create a roux with butter, flour, and mustard, then gradually whisk in milk until thickened. Allow to cool slightly before incorporating the cheeses and egg yolks.
In a separate bowl, whisk egg whites to soft peaks and fold into the cheese mixture. Divide among ramekins and bake in a water bath until risen and golden.
After cooling, turn the soufflés out into gratin dishes, top with double cream and more cheese, and bake until bubbling and golden. Serve with a green salad for a complete meal.

Storage and Reheating

For best results, the Twice-Baked Cheese Soufflé should be consumed fresh. However, if you need to store them, keep the pre-baked soufflés refrigerated and covered. Reheat in the oven at a moderate temperature until thoroughly warmed and the topping is bubbling.

Nutritional Information

This dish is high in protein and calcium but also rich in fats and calories due to the cheese and cream. For those watching their intake, it can be enjoyed as an occasional treat within a balanced diet.

Frequently Asked Questions

Can I use different cheeses? Yes, feel free to experiment with different types of cheese according to your taste preferences.
How can I ensure my soufflés rise perfectly? Make sure your egg whites are beaten to stiff peaks and gently fold them into the mixture to keep as much air as possible.

Enjoy the Twice-Baked Cheese Soufflé as a testament to the beauty of French cooking, bringing a piece of culinary excellence to your table. Perfect for any occasion, this dish is sure to impress with its complex flavors and elegant presentation.

Original recipe inspiration from Nigella Lawson, found on Nigella's official website and RecipeBridge.