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    Cheesy Thyme Soufflè with Parmesan Cream

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    Cheesy Thyme Soufflè with Parmesan Cream

    Serves: 4 as a starter


    • 425ml milk
    • 2 shallots, finely sliced
    • 3 sprigs fresh thyme
    • 50g unsalted butter, plus extra for greasing
    • 25g '00' flour (Italian pasta flour)
    • 125g freshly grated Parmesan, plus extra for the ramekins
    • 50g mature Cheddar, grated
    • 4 large organic eggs, separated
    • 150ml double cream
    • Salt and ground black pepper


    1. Bring the milk to the boil with the shallots and 2 sprigs of thyme. Leave for 20 minutes, then strain. Grease 4 x 10cm ramekins with butter and sprinkle with Parmesan.
    2. In a small pan, melt the butter, add the flour and cook for 2 minutes, stirring constantly. Remove from the heat and add the milk. Bring to the boil and cook for 2 minutes, stirring constantly. Add 50g of parmesan, the Cheddar, seasoning and the remaining thyme. Once the cheese has melted, add the egg yolks.
    3. Whisk the egg whites until stiff, adding a pinch of salt. Fold into the cheese mixture in 4 batches. Fill the ramekins with the mixture, levelling with a palette knife, and run your thumb and finger around the top of each one. Place on a baking tray and bake at 200°C, gas mark 6 for 12-15 minutes.
    4. While the soufflés are cooking, make the sauce. Bring the cream to the boil, add the remaining 75g of parmesan and season to taste. Blend with a hand blender or balloon whisk to give the sauce a light, frothy finish. Remove the ramekins from the oven and serve at once with the sauce.

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