Okay, this is for those who want the cheese souffle recipe – please note: NOT one for the purists here, but for those planning small mindful transgressions, as this one contains wheat flour, giving it a higher carb count – although not off the scale (in my opinion).
The recipe will make six small starter size portions, or the mixture can be divider into four larger ramekins for a main.
For lining the ramekins: 2 to 3 tablespoons almond flour mixed with 1 tablespoon finely grated Parmesan and melted butter
For Souffles: 60g / 2oz / 4 tbsp butter
40g /1.5oz / 1/3cup Plain / All Purpose Flour
120ml / 4 fl oz / 1/2 cup milk (you can infuse the milk if you wish, warming it with some chopped onion, herbs or
spices)
120ml / 4 fl oz / 1/2 cup Double / Heavy Cream
130g / 4oz / 1 cup grated cheese (I like to use a mix of cheeses, maybe Parmesan with mature Cheddar for instance)
3 large eggs, separated
Desired seasoning – I like to add some nutmeg or a little mace, as well as salt and pepper, you could use a little chilli if
liked, or even a little cumin
1tsp English Mustard (either powder or premixed)
Preheat oven to 180c/350F.
Prepare ramekins by brushing with melted butter and then coating the inside with the almond flour/parmesan mix – be sure to butter generously to ensure the dry mix can adhere well.
If you are infusing the milk, put the milk in a saucepan with the onion / herbs / spices you are using and set on a medium heat. As the milk reached boiling, remove from heat and lave to cool and infuse a little, before straining.
Once strained, mix the milk and the cream together.
In another saucepan, melt butter and then add the flour and allow to cook out for a couple of minutes whilst stirring.
Using a whisk, slowly add the milk/cream mix – be sure to add a little at a time ensuring each addition is well combined, so that the mixture doesn’t become lumpy. When all milk has been added, whisk over a medium heat until thickened.
Remove from heat when the consistency is that of double/heavy cream. Add the cheese – N.B. it is not necessary for the cheese to completely melt.
Set this mix aside whilst you beat the egg whites until stiff.
Stir the egg yolks to the cooled cheese mixture and season and transfer from saucepan into a clean bowl large enough to take both the mixture and the beaten egg whites.
Fold the stiff egg whites into the cheese mixture – be gentle so that the air is not knocked out of the egg whites.
Spoon the mixture into the prepared ramekins.
Boil a kettle of water, then place the ramekins in a deep roasting dish and then pour water into the roasting pan halfway up the ramekins.
Bake for approx 20 mins, or until the souffles are puffed up and golden.
Remove from oven and allow the souffles to cool in the ramekins until cool enough to handle. The souffles will deflate, but don’t panic, they will re-puff on the second bake.
When you can handle the ramekins, gently run a knife around the souffles and tip out.
Allow to cool completely, at which point you may either refrigerate, freeze or prepare for second baking.
When defrosting, do not use a microwave – allow to defrost naturally.
For Reheating / Second Bake: 120ml / 4 fl oz / 1/2 cup cream
60g / 2oz / 4 tbsp grated cheese
For the second bake: preheat the oven as before.
Place the souffles right side up in gratin or pie dishes (if you don’t have individual dishes, put them in a lightly greased dish large enough to comfortably take the number of souffles you are rebaking).
Mix the cream and grated cheese together and use this to top the souffles.
Bake for approx 15mins or until the souffles are puffy and the tops are golden and bubbly – you’re ready to serve.
If dividing by 6 the calories are approx 330 and carbs approx 13g – but if you are religiously counting and recording, I’d advise doing your own calculations, as different cheese have different cal/carb content.
I realise that these values will be off the scale for some people, but for those in maintenance allowing a little more latitude, it’s perhaps a permissible mindful transgression.
Finally, love the quote re: not being able to affect what has been, but having the power to affect what is to come – it’s certainly something we all need to hold on to and live by day to day. Maybe the quote can be adapted for a threat title to greet the new year and carry us forward into 2019?