Ingredients
Method
1.Preheat oven to 180°C.
2.Thoroughly grease four large ramekins (or one large ovenproof dish) with the melted butter and place a round of baking paper in the base of each.
3.In a heavy-based small saucepan, melt the second measure of butter and stir in the flour to form a paste. Cook gently over moderate heat for 2 minutes, stirring all the time, then slowly add the milk. Continue stirring and bring to the boil, then reduce the heat and let it cook for 5 minutes. Remove from the stove and stir in the cheeses, salt and chives. Let cool.
4.When cool, stir in the egg yolks. Beat the egg whites to the soft peak stage (not stiff) and quickly fold into the cheese mixture. Divide the mixture between the dishes and place in a large baking dish, which has a folded tea towel in it. Pour boiling water around the ramekins to come up to two-thirds of the dishes.
5.Bake for about 20 minutes. The soufflés should be puffed up and firm to touch.
6.Remove from the oven and let cool a little. Gently ease out of their dishes and put onto a greased dish. If they are being made the day before, refrigerate at this stage but remove them at least 1 hour before baking again.
7.When ready to serve, preheat oven to 180°C. Place each soufflé on an ovenproof plate and pour about ¼ cup cream over each. Bake for 15 minutes – they will puff up once more.
8.Serve as an entrée or lunch with a green salad.
I have been known to bake them a third time when I had two left over! Just add a bit more cream and grated Parmesan on top, then bake again and, hey presto! – perfect soufflé again.
Note
