TWICE – BAKED SOUFFLES

Preparation Method :

• Preheat the oven to 190°C/375°F/ Gas 5. Lightly grease six ramekins, then line the bases with buttered greaseproof paper.
• In a small pan, melt the butter over a medium heat, stir in the flour and cook for 1 minute, stirring. Whisk in half the milk until smooth, then whisk in the remaining milk.
• Add the bay leaf and seasoning. Bring to the boil and cook, stirring constantly, for 1 minute.
• Remove the pan from the heat and discard the bay leaf. Beat the egg yolks, one at a time, into the hot sauce, then stir in the cheese until it is completely melted. Set aside.
• In a large, clean, grease-free bowl, whisk the egg whites slowly until they become frothy. Add the cream of tartar, then increase the speed and whisk until they form soft peaks that just flop over at the top.
•  Whisk a spoonful of beaten egg whites into the cheese sauce to lighten it. Pour the cheese sauce over the remaining whites. Using a rubber spatula or large metal spoon, gently fold the sauce into the whites, cutting down through the centre to the bottom, then along the side of the bowl and up to the top.
• Spoon the souffle mixture into the prepared ramekins, filling them about three-quarters full. Put the ramekins in a shallow baking dish and pour in boiling water to come halfway up the sides of the ramekins.
• Bake for about 18 minutes until puffed and golden brown. Let the souffles cool in the ramekins just long enough for them to deflate.
• Increase the oven temperature to 220°C/425°F/Gas 7. Run a knife around the edge of the souffles and invert on to an ovenproof dish or individual dishes. Remove the lining paper.
• Lightly season the cream and pour over the souffles, sprinkle with almonds and bake for 10-15 minutes until well risen and golden. Serve immediately, garnished with sprigs of parsley.