zoom Double-cooked watercress & Parmesan-crusted soufflé

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Double-cooked watercress & Parmesan-crusted soufflé

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Double-cooked watercress & Parmesan-crusted soufflé

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes

    Serves: 4

    Ingredients

    60g butter
    70g freshly grated Parmigiano Reggiano
    50g plain flour
    250ml semi-skimmed milk
    50g mature Cheddar, grated
    4 Waitrose British Blacktail Medium Free Range Eggs, separated
    100g watercress, leaves only, finely chopped
    1 tsp Dijon mustard
    ¼ tsp cayenne pepper
    4 tbsp double cream
    Extra watercress, to serve
     

    Method

    1. Preheat the oven to 200°C gas mark 6. Brush 4 x 250ml basins or ramekins with 10g melted butter. Add a tablespoon of the Parmigiano Reggiano to each one and shake to coat the butter in cheese. Melt the remaining butter in a small pan and add the flour. Cook for a minute, then gradually stir in the milk. Cook over a medium heat until thick and smooth.

    2. Off the heat, stir into the mixture 30g of Parmigiano Reggiano, the Cheddar, egg yolks and finely chopped watercress leaves. Season well and add the mustard and cayenne. In a clean bowl, whisk the egg whites until stiff and fold lightly into the cheese mixture.

    3. Divide between the prepared dishes and place on a baking sheet. Bake for 12-15 minutes until risen and golden. Set aside to cool. The soufflés will sink down.

    4. Loosen the soufflés with a knife and turn out onto a buttered ovenproof dish. Spoon over the cream, sprinkle with the remaining Parmigiano Reggiano and bake for 5-6 minutes until puffy and crisp. Serve with extra watercress.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary