Twice Baked Gorgonzola Soufflé

(Makes 12-15)

Ingredients

• 80g flour
• 80g butter
• 450ml milk
• ½ onion studded with clove and bay leaf
• Pinch of nutmeg
• Sea salt
• Fresh black pepper
• 1 tbsp Dijon mustard
• 200g Gorgonzola cheese
• 200g 50g cheddar cheese
• 8 eggs separated
• 1 teaspoon cornflour
• Cream
• Extra cheese

Method

Bring milk to boil with studded onion and set aside.  Melt butter and add the flour to form a roux, cook this out for a couple of minutes without colouring too much.

When the roux is a sandy texture take off the heat and cool slightly. Take the onion out of the milk and using a wooden spoon begin to slowly incorporate the milk to the roux a little at a time, being sure to stir all the milk in before adding any more.

When all the milk has been added bring the mix to the boil stirring until quite thick. Let this mix cool and then add mustard, egg yolks and fold in cheese. Season this mix well with salt and freshly ground black pepper.  

Beat egg whites with corn flour until stiff. Gently fold egg whites into the base cheese mix until a nice light mix has formed.

Spoon mix into greased muffin tin and put muffin tin into a water bath. Bake at 160deg for 25min or until they have risen above the mould and have nice golden brown tops.

Take out of the water bath and let cool slightly before turning soufflés out onto a cooling rack and into the fridge.

For the second bake, place soufflés into an oven dish.  Poor over a generous amount of cream and add extra cheese.

Bake these at 200 deg for 15-20 minutes or until they have puffed out and coloured nicely.