Twice Baked Cheddar Soufflés - Easy to Make Recipe

These Twice Baked Cheddar Soufflés are so very easy to make and are great for a lovely light lunch or a starter course.  But it has to be said, using Barber's 1833 Vintage Reserve Cheddar really gives them a truly fantastic flavour.  


The Barber family have been making cheese at Maryland Farm in Ditcheat, Somerset since 1833.
Matured for a minumum of 24 months provides a cheddar that is powerfully intense and has an exceptional depth of flavour.  It has a slightly brittle and crunchy texture that is a result of it's long and slow ageing. 
Having recently been very kindly invited to the BBC Good Food Show to meet Daniel Barber.  Having now tasted this amazing Cheddar, as far as I'm concerned there's noting else out there like it.  Seriously, any cheese lover would be totally hooked on Barber's 1833 Vintage Reserve Cheddar.

Where to Buy:
The good news is, you can either buy it from Barber's in their online shop or it can be found in Sainsbury's Waitrose and Morrisons stores.  

On with the recipe supplied by Barber's

Print Recipe

https://sites.google.com/a/aglugofoil.com/a-glug-of-oil/twice-baked-cheese-souffles

To make 6 you will need:
225ml whole milk
1 shallot - finely chopped
1 bay leaf
6 black peppercorns
40g butter - plus extra fro greasing
40d plain flour
125g Barber's 1833 Vintage Reserve Cheddar - plus a a little extra for sprinkling
3 large eggs - separated
1 tablespoon of chopped chives
salt and black pepper
150ml double cream

How to do it:
Preheat your oven to 180C or Gas 4
Grease 6 ramekins with butter.
Put the milk, shallot, bay leaf and peppercorns into a saucepan and bring slowly to the boil. Strain into a jug.
Melt the butter in a saucepan, add the flour and cook whilst stirring for 1-2 minutes.
Remove from the heat and gradually stir in the milk.  Simmer gently for 2-3 minutes then add in the cheese and stir until melted.
Now stir in the egg yolks, chives and season with a little salt and pepper.  Remove from the heat.

Whisk the egg whites until holding soft peaks then fold into the cheese mixture. Divide the mixture between the prepared ramekins.
Stand the dishes in a roasting tray and pour in boiling water to come two thirds up the sides of the ramekins.
Bake for 15-20 minutes until well risen and firm.  Leave to cool.

When ready to serve, preheat your oven to 200C or Gas 6
Run a knife round the sides of each ramekin and turn the soufflés out into a shallow ovenproof dish.  Pour over the cream, sprinkle with grated cheese and bake for 10-15 minutes until golden.
Serve with salad leaves.


Disclaimer:  Many thanks to Peter and Barber's for inviting me along to visit them at the BBC Good Food Show and for the lovely Barber's 1833 Vintage Reserve Cheddar and the recipe and ingredients to make these souffles.

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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