PUFFED TO PERFECTION

THESE TWICE-BAKED SOUFFLES ARE IDEAL FOR ENTERTAINING OR FOR A SIMPLE LUNCH. SERVE THEM WITH A BITTER-LEAF SALAD TO CUT THROUGH THE RICHNESS OF THE GRUYERE.

TWICE-BAKED CAULIFLOWER SOUFFLES

Makes: 4

INGREDIENTS

200g cauliflower, cut into florets

1⁄2 onion, chopped

1 bay leaf

2 fresh thyme sprigs 350ml milk

80g unsalted butter

120g plain flour

4 eggs, separated

300ml thickened cream 140g gruyere, grated Watercress, to serve Radicchio leaves, to serve

METHOD

Preheat the oven to 180C and grease four 1-cup (250ml) ramekins. Place the cauliflower, onion, bay leaf, thyme and milk in a saucepan over medium heat. Bring to a simmer, then reduce heat to low and cook, partially covered, for 8–10 minutes until cauliflower is tender. Strain, reserving cauliflower and milk, and discard the other solids.

Melt butter in a clean saucepan over low heat. Add the flour and cook, stirring, for 2–3 minutes, then gradually whisk in the reserved milk. Cook for a further 2–3 minutes until thickened and combined.

Whisk in the egg yolks, 1⁄2 cup (125ml) cream and half the cheese until combined. Remove from heat and set aside.

Whiz the cauliflower in a food processor until smooth, then add cheese sauce and pulse to combine. Season.

In a large bowl, using electric beaters, whisk egg whites to stiff peaks. Fold one-quarter of egg whites into cauliflower mixture to loosen, then gently fold in remainder. Divide among prepared ramekins, place in a deep baking pan and fill pan with enough boiling water to come halfway up the sides of ramekins. Bake for 20 minutes or until puffed and golden.

Remove from pan and set aside to cool slightly before turning out on to a baking tray (they can be covered and refrigerated for 24 hours at this stage).

Preheat oven to 180C. Pour remaining 175ml cream over souffles and scatter with remaining cheese. Bake for a further 10–15 minutes until souffles rise again and sauce bubbles. Serve with salad leaves.