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    Taleggio and basil twice-baked Soufflés

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    Taleggio and basil twice-baked Soufflés

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes plus reheating
    • Total time: 35 minutes 35 minutes

    Serves: 6


    • 30 g butter
    • 30 g plain flour
    • 200 ml milk
    • 175 g arrigoni's taleggio
    • ½ x 20g pack fresh basil, chopped
    • 3 large eggs, separated
    • 3 tbsp basil pesto
    • 3 tbsp extra virgin olive oil
    • 130 g baby leaf salad


    1. Preheat the oven to 190C, gas mark 5. Generously butter 6 x 150ml ramekins and line the base of each with a disc of non-stick baking parchment. Heat the butter until foamy and stir in the flour to make a smooth paste. Cook for 1 minute, then remove from the heat and gradually stir in the milk. Return to the heat and cook, stirring constantly, until boiling. Reduce the heat and simmer for 1 minute. Dice 100g of the taleggio. Remove the pan from the heat and stir in the taleggio and basil. Season and stir in the egg yolks.
    2. Whisk the egg whites until stiff and mix a quarter into the cheese mixture to loosen it. Fold in the remaining egg whites, then spoon the mixture into the ramekins. Bake for 20 minutes, then remove from the oven and leave to cool. Run a round-bladed knife around the edges of the soufflés and turn out on to a baking sheet. Remove and discard the baking parchment.
    3. Slice the remaining cheese and place on the soufflés. Return to the oven and bake for 15 minutes, until golden. Mix the pesto and oil and drizzle over the soufflés. Serve with the salad.

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    Cook's tips

    If you are taking the soufflés to a friend’s dinner party, make the recipe up to the end of step 2. Cover with clingfilm and transport to the party. Once there, continue with step 3.


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