Steam Combi Recipe: Twice Cooked Cheese Soufflé

Don’t be scared of cooking this recipe. It’s actually really easy and all prep for this can all be the day before. Using steam while cooking means we don’t need to use a bain -marie

METHOD

1. Preheat oven to circulaire/hot air 200°C 50% steam (Combi steam level 2 in Asko)
2. Grease 4 1/2- 3/4 cup ramekins with butter
3. Melt butter in saucepan and add flour, cooking slightly as it thickens
4. Add milk and whisk until smooth and thick. Remove from heat.
5. Add mustard, cayenne and 50gm each parmesan and cheddar.
6. Separate eggs and add yolks one at a time to cheese sauce mixture beating between.
7. In another bowl beat egg whites and salt to stiff peaks
8. Mix a small amount of the egg whites into the cheese mixture to loosen and then carefully fold in the rest of the eggs
9. Spoon mixture into ramekins
10. Bake for 12-15  minutes or until risen and golden.
11. Souflee will rise but will fall again when removed from oven. Dont be too concerned about this as this sort of Soufflé isnt supposed to be too high and puffy.
12. Run a knife around the inside edge of each ramekin and then carefully remove from ramekin and put on a plate to refrigerate. A saucer sized dish with raised sides is perfect but any small plate will work.
13. Cover and refrigerate up to 48 hours.
14. When ready to serve, remove from oven . Place on oven proof plate. A saucer sized dish with raised sides is perfect but any small dish will work.
15. Preheat oven to 200°C Fan Assisted  65% humidity. (In an Asko oven use Fan assisted Grill and once preheated add a burst of steam)
16. Heat cream and remaining parmesan
17. Spoon  cream and cheese mixture over each souflee
18. Cook for 10 minutes or until golden brown spots occur.
19. Serve immediately.