This is my recipe for twice-baked cheese soufflé. Now, this is actually a bit of a cheat, but it works really, really well. So, the twice-baked cheese soufflé is a really nice side that you can share with things like a roast chicken, or a really nice steak of your choice with some salad. It’s so simple to do, and very impressive. It’s also vegetarian and nut-free.
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What you do is, for the cheat: you can go to the local supermarket, and you can buy cheese soufflés that are already baked. They come in packs of two, so you get your two cheese soufflés, and you bring them home. Then you set your oven to 200° or 400° F, or gas micro six, and you’re just going to follow the instructions on how to bake the cheese soufflé as it is on the packet.
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You’re going to take them out of the ramekins that they come in and place them in an ovenproof dish, then you’re going to top them with a few spoonfuls of double cream and grated cheese. And it has to be really nice grated cheese, so I would use a mixture of Parmesan, a strong cheddar, and maybe some Gruyère cheese. And you’re going to sprinkle that over the top of them, so don’t make it too much for some extra flavor. And then you’re going to bake them in the oven for about 15 to 20 minutes until they’re nice and golden brown and lovely and bubbly.
So you’ve got your cheese, and then the cream and the cheese create, like, a sauce around it, and then when the oven’s done, you’re ready to serve them. You can just garnish it with some chives or some parsley.
I like to serve this with a nice, lovely caramelization on the outside, and then you get your lovely creamy, soft deliciousness to go with that
