Amazing Dinner Party Starter: Twice-Baked Cheese Soufflé
Amazing Dinner Party Starter: Twice-Baked Cheese Soufflé
Welcome to the Dishy Dads , where we’re all about creating banging tasty dishes that impress without turning you into a frazzled home chef!
Jay
Today, I’m thrilled to share one of my absolute favorites—a classic Twice-Baked Cheese Soufflé. This dish is not only light, fluffy, and cheesy, but it also makes the perfect dinner party starter. The best part? You can prepare it in advance and just pop it in the oven when your guests sit down at the table.
Soufflés are often seen as a daunting challenge, but fear not! This foolproof recipe is a go-to for me whenever i cook for celebrities and high-end guests at private dinner parties. Let’s dive right in and make something amazing!
Twice-Baked Cheese Soufflé 🧀
**Serves:** 6
**Prep Time:** 30 minutes
**Bake Time:** 40 minutes (20 minutes + 20 minutes)
Ingredients:
For the first bake !!
- 40g (3 tbsp) butter, plus extra for greasing
- 40g (1/3 cup) plain flour
- 300ml (1¼ cups) whole milk
- 1 tsp Dijon mustard
- A pinch of nutmeg
- 100g (1 cup) strong cheese (e.g., Gruyère or mature cheddar), grated
- 3 large eggs, separated
- Salt and pepper
For the second bake:
- 150ml (about 2/3 cup) double cream
- 50g (½ cup) grated cheese (same or a mix of cheeses)
Method:
First Bake (Prepare Soufflés):
1. Preheat your oven to 180°C (160°C fan) / 350°F. Grease 6 ramekins and line the bases with baking parchment.
2. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to form a roux.
3. Gradually whisk in the milk, then cook for 2-3 minutes until the mixture is thick and smooth.
4. Remove from heat. Stir in the Dijon mustard, nutmeg, a pinch of salt and pepper, and the grated cheese.
5. Beat in the egg yolks, one at a time, until fully incorporated.
6. In a separate, clean bowl, whisk the egg whites to stiff peaks. Gently fold the whites into the cheese mixture in three additions—be careful not to deflate the mix.
7. Divide the mixture evenly into your ramekins. Place them in a deep roasting tin and fill halfway with boiling water to create a bain-marie. Bake for 20-25 minutes until risen and golden.
8. Allow the soufflés to cool, then carefully remove them from the ramekins. At this stage, you can chill or freeze them.
Second Bake (Before Serving):
1. Preheat your oven to 200°C (180°C fan) / 400°F. Place the soufflés in a buttered baking dish.
2. Pour the double cream over each soufflé and sprinkle with the remaining cheese.
3. Bake for an additional 15-20 minutes until puffed and golden on top.
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There you have it—an elegant and impressive dish that’s sure to wow your guests! Enjoy the cozy atmosphere of your dinner party while serving up this delightful Twice-Baked Cheese Soufflé.
He are some ideas on how to serve up your twice baked cheese soufflé to take it to the next level !
🧀🧀🧀🪤
1. Poached Pear, Walnut, and Sherry Vinegar Salad**: This salad features tender poached pears, toasted walnuts, and a tangy sherry vinegar dressing. The sweetness of the pears and the nutty crunch of the walnuts create a beautiful contrast to the rich soufflé.
2. Arugula and Lemon Vinaigrette Salad**: A simple salad of fresh arugula dressed with a zesty lemon vinaigrette. The peppery notes of the arugula will cut through the cheese's richness, offering a refreshing bite.
3. Beetroot Carpaccio with Goat Cheese and Hazelnuts**: Thinly sliced roasted beetroot drizzled with olive oil and topped with crumbled goat cheese and toasted hazelnuts. The earthy beets complement the soufflé's flavors, while the goat cheese adds a delightful creaminess.
4. Roasted Cherry Tomato and Basil Salad**: Sweet, roasted cherry tomatoes tossed with fresh basil and a splash of balsamic reduction. This vibrant salad not only adds a pop of color but also a burst of flavor that enhances the soufflé experience.
5. Endive and Citrus Salad with Honey Mustard Dressing**: A chic combination of crunchy endive and seasonal citrus fruits, all dressed with a light honey mustard vinaigrette. The bitterness of the endive paired with the sweetness of the citrus will create a lovely balance with the soufflé.
6. Fennel and Apple Slaw with Cider Vinegar**: Finely sliced fennel and crisp apple tossed in a cider vinegar dressing, garnished with fresh dill. This slaw adds a crisp texture and a subtle anise flavor, providing a refreshing contrast to the creamy soufflé.
As always, please feel free to tag us in your Dinner Party dishes would love to see your soufflés ( cheese soufflés ) And how they turned out
Any garnishes we’ve missed out that you would recommend please drop it in a comment below
happy cooking and stay cheesy
Jay
