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    Twice-Cooked Cheese Soufflés with Nectarine and Pepper Salsa

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    Twice-Cooked Cheese Soufflés with Nectarine and Pepper Salsa

    These stress-free soufflés often appear on South African restaurant menus. They are perfect for entertaining since they can be made in advance and the salsa makes a smart, fresh accompaniment.

    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 6

    Ingredients

    • 50g Butter, plus extra for greasing
    • 50g Plain flour
    • 250ml Whole milk
    • 200g Gruyère, finely grated
    • 3 Eggs, separated, plus 1 extra white
    • A pinch Grated nutmeg
    • 1–2 tbsp Grated Parmesan
    • Salsa
    • 2 Nectarines, finely diced
    • 6 Peppadew peppers, drained and finely diced
    • Sauce
    • 142ml Double cream
    • 1 tsp Wholegrain mustard

    Method

    1. Preheat the oven to 180C/gas 4.
    2. Grease six 200ml ramekins with butter. Melt the remaining butter in a pan; add the flour and cook for 1 minute over a medium heat, then gradually add the milk, stirring until the mixture boils and thickens. Add the Gruyère and stir until melted. Remove from the heat and cool; beat in the egg yolks and season to taste. Add a pinch of nutmeg.
    3. In a separate bowl, whisk the egg whites until stiff. Stir about half into the sauce, then fold in the rest. Divide the mixture between the ramekins and place them in a roasting pan. Dust the surface of each with the Parmesan. Carefully pour boiling water into the pan to come halfway up the ramekins.
    4. Bake for 20 minutes, then remove from the oven and cool. They will deflate slightly, but this is normal. If you are cooking ahead, cover and chill.
    5. Just before serving, make the sauce by heating the cream in a small pan with the mustard. Stir until the mixture has reduced by about a third. Make the salsa by mixing the nectarines and peppers together in a bowl.
    6. Turn the oven up to 200C/gas 6. Run a knife around each soufflé and turn out into a roasting pan lined with baking parchment. Spoon a little mustard sauce over each soufflé. Bake in the oven for 10 minutes until golden.
    7. Lift on to serving plates, drizzle a little more sauce around and serve immediately with the salsa.

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