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Double-cooked watercress & Parmesan-crusted soufflé
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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
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.
Typical values per serving:
This recipe was first published in Tue Apr 17 09:25:29 BST 2018.