Abernethy, Aberargie and Dron News

Twice Baked Cheese Soufflés with a Creamy Leek Sauce

300ml of milk (which has previously been heated and then infused with a bay leaf, onion and peppercorns, optional)

50g of butter

50g of flour

Pinch of dried mustard powder or 1 tsp of Dijon

150g of good strong cheddar, grated

4 egg and 1 extra white

Salt and pepper

For the sauce

2-4 leeks, depends on the size!

300ml of double cream       25g of butter

100g of freshly grated parmesan cheese       Nutmeg

Preheat the oven to 180°C/Gas mark 4

Melt the butter and add the flour.  Cook until sandy in colour, about 2-3 mins.  Slowly add milk a little at a time to form a smooth white sauce.  Stirring constantly and bring to the boil.  Add the cheese (off the heat) and melt into the sauce.  Add the mustard powder or mustard and season if needed.

Separate the eggs.  Add the egg yolks to the sauce.  In a separate bowl, whisk the egg whites until stiff, but not too dry.  Fold very carefully into the cheese mixture.  Spoon into ramekins.

Stand in a bain-marie and bake for 15mins.  Bring out of the oven and leave to cool in the ramekins.

Wash and chop the leeks and soften over a low heat in the butter.  This may take about 5-10 mins.  Do not allow to burn, but you want soft leeks, nothing worse than squeaky leeks!  Pour in the cream, grated nutmeg and season.  Bring to the boil and take off the heat.  Don’t allow to reduce too much.  If you make this in advance and it has gone too thick, add a splash of warm water from the kettle to thin it down a bit.

Preheat the oven to 180°C/Gas mark 4

Meanwhile, run a knife around the soufflés and turn out on to an ovenproof dish.  Pour over the soufflés and sprinkle with parmesan. Bake for 10 -15mins, until browning on the top and hot in the middle. Serve immediately.

Serves 6-8