Twice Baked Broccoli Cheese Souffles
04 Jan 2010 1 Comment
in Starters, Veggie Tags: broccoli, Broccoli Cheese Souffle, cheese, dinner party starter, souffle
These make a fabulous starter that never fail to impress….and taste great! The souffles can be prepared ahead to * and kept in the fridge until you want to finish them off. They can also be frozen at this stage, just microwave to thaw out and finish off.
150g cheddar cheese
25g ground almonds
50g butter
250g broccoli
150 ml milk
40g plain flour 3 large eggs, separated
284ml double cream or crème fraiche
15ml grainy mustard
Rocket, cherry tomatoes, black pepper, olive oil and balsamic vinegar.
Toast the ground almonds lightly. Butter & base line 8 dariole moulds or ramekins then dust with the almonds.
Cook the broccoli in boiling salted water for 5-10 mins. Drain and plunge in cold water. Place in food processor with milk and blend until smooth.
Grate the cheese. Melt the butter, add flour and mix to a smooth paste. Blend in the puree, stirring and bring to the boil. Cool a little, add egg yolks and cheese and s&p. Whisk the egg whites to soft peaks and fold into mixture.
Fill moulds with the mixture and place in a roasting tin. Add enough hot water to come halfway up the moulds. Cook at 180C (350F0 Gas 4 for 20-25 mins or until firm to the touch. Remove from the tin and leave to cool completely. Run a knife round the edge of the soufflés and turn out onto a baking sheet.*
Pour the cream into a pan, bring to the boil and bubble until syrupy. Add the mustard. Spoon a little cream over the soufflés and bake at 200C (400F) Gas 6 for 10-15 mins.
Serve immediately garnished with rocket and tomatoes, and drizzled with oil and balsamic vinegar.
