I love a cheese soufflé. I have tried a lot of times before getting it right, but I think it is worth the effort. And this soufflé rises again when re-baked. You can prepare them up to 24 hours in advance and keep them in the fridge.
Ingredients: For the soufflés: 2 tbsp polenta, 1 tbsp olive oil, plus extra for greasing, 1 tsp butter, 25 g plain flour, 250 ml skimmed milk, 50 g parmesan - grated, 1 tsp Dijon mustard, 50 g light soft cheese, 2 tbsp chives - chopped, 2 large egg yolks, 3 large egg whites. For the tomato salsa: 350 g cherry tomatoes - chopped, half of onion - finely chopped, pinch of dried chilli, salt and pepper.
Lightly oil 4 ramekins with olive oil.
Coat with the polenta, shaking out any excess.
Place them in a roasting tin.
Heat the oil and butter.
Add the flour and cook for 1 min, stirring well.
Return the pan to the heat and bring to a boil, stirring until it thickens. Remove from the heat.
Grate the Parmesan.
Pour the flour mixture over the Parmesan and fold together.
Add the soft cheese, in small spoonfuls. Fold together.
Add the chives, season with pepper and set aside.
In the meantime, prepare the salsa. Mix together the tomatoes, onion and dried chilli.Season with salt and pepper.
Preheat the oven at 200° C.
Mix the egg yolks into the cheese.
Whisk the egg whites until forming a peak.
Carefully fold the egg whites into the cheese mixture. Make sure you don't lose the air! Divide the mixture between the ramekins.
Pour enough water in the roasting tin to cover half of the ramekins.
Bake for 15 - 18 min, until golden on top and risen. Carefully remove from the tin and leave to cool.
The soufflés will sink as they cool. Keep it in the fridge up to 24 hours.
To re-cook, preheat the oven at 200° C. Remove the soufflés from the fridge with 10 min before baking. Bake for 10 min, until risen.
Serve with a pile of salsa and rocket and fresh baked bread.
Ups, I forgot about the soufflé!
