Twice Baked Grana Padano Souffles with Black Pepper and Chives
Print recipe
| Serves | 6 |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Total time | 50 minutes |
| Allergy | Milk, Wheat |
| Dietary | Vegetarian |
| Meal type | Appetizer, Lunch, Main Dish, Snack, Starter |
| Misc | Gourmet, Pre-preparable, Serve Hot |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| Region | Italian |
| By author | Karen Burns-Booth |
These twice baked Grana Padano Soufflés with Black Pepper & Chives are so easy to make and can be made in advance of serving them, just needing to be baked again just before serving, with a generous dose of grated Grana Padano cheese.
Ingredients
- 425ml milk
- Fresh chives, snipped
- 1 teaspoon ground black pepper
- 140g Grana Padano cheese, finely grated
- 4 eggs, separated
- 1 heaped teaspoon English mustard
- 7 tbsp plain flour
- 4 tbsp butter, plus extra for greasing
- 2 fresh or dried bay leaves
- Pinch of nutmeg
- 1 small onion, thickly sliced
- 142ml pot double cream
Note
These twice baked Grana Padano Soufflés with Black Pepper & Chives are so easy to make and can be made in advance of serving them, just needing to be baked again just before serving, with a generous dose of grated Grana Padano cheese.
Directions
| Step 1 | Pre-heat oven to 180C/160C Fan/Gas 4. Put milk, onion, nutmeg and bay leaves into a pan. Bring to the boil, and then set side to infuse for 30 mins. Butter 6 x 150ml ramekins. |
| Step 2 | Melt the butter in a second saucepan. Stir in the flour and cook gently for 1 minute, stirring all the time. Take it off the heat and gradually whisk in the milk until smooth. Discard onion and bay leaf. Return to the hob and stir until the sauce boils and thickens. |
| Step 3 | Now stir in the mustard, egg yolks and three-quarters of the Grana Padano cheese and the black pepper. Transfer the mixture into a large mixing bowl. In another big bowl, whisk the egg whites until stiff. Boil a full kettle. Carefully fold the whites into the cheese soufflé mixture and fill ramekins two-thirds full. Transfer to a roasting tin, and then pour the boiling water into the tin until it reaches halfway up the ramekins. Bake for 15 to 20 minutes or until well risen, just set and still a little wobbly. Take out of the tin and leave to cool. |
| Step 4 | To serve, heat oven to 220C/200C Fan/Gas 7. Loosen the soufflés around the edges with a knife, and then turn out, upside down, onto a shallow ovenproof dish. Sprinkle with rest of Grana Padano cheese, then spoon 1 tablespoon of cream over each soufflé. Bake for 10 minutes until they are puffed up and golden on the top. Serve with salad. |
