Twice baked cheese soufflés
Low Fat Spread
Plain White Flour
Egg, whole, raw
4 medium, raw, separated
1 teaspoons, level
¼ zest(s) of 1
Half Fat Cheddar Cheese
75 g, grated
75 g, grated
WW West Country Reduced Fat Thick Cream
- Preheat the oven to Gas Mark 4/180°C/fan oven 160°C. Use 1 teaspoon of the low fat spread to grease eight 150ml (5 fl oz) pudding basins or ramekins and line the bases with baking parchment. Put the remaining low fat spread in a saucepan and melt over a low heat. Stir in the flour then remove from the heat and gradually add the milk, whisking until smooth. Return the mixture to the heat and bubble for 1 minute until thick.
- Remove the mixture from the heat and stir in the egg yolks, mustard, lemon zest, thyme, goat’s cheese, half the cheddar cheese and some seasoning. In a clean, grease-free bowl, whisk the egg whites until they form soft peaks, then fold them into the cheese mixture, using a metal spoon. Spoon all the mixture into the ramekins.
- Put the ramekins in a roasting tin and then pour boiling water into the tin until it reaches halfway up the ramekins. Bake in the oven for 15-20 minutes until rise. Run a knife around the edges and leave to cool for 10 minutes.
- To serve, raise the oven temperature to Ga Mark 7/220°C/fan oven 200°C. Remove the soufflés from their dishes, discard the paper and transfer to a shallow ovenproof dish. Sprinkle with the remaining cheddar cheese and spoon a little cream over each. Bake in the oven for 10-12 minutes until puffed up and golden. Serve immediately.