Twice-baked wild gar­lic cheese souf­flés

The Oban Times - - Leisure -

Serves 4

25g Wild gar­lic leaves washed and finely chopped. You can pick these in sea­son from lo­cal woods. 35g but­ter 40g grated Mull Ched­dar 30g grated Parme­san cheese 200ml whole milk 25g plain flour 2 large eggs sep­a­rated 190ml dou­ble cream Salt, pep­per and grated nut­meg to taste


1. Pre-heat the oven to 200°C 2. But­ter four large ramekins well with some of the but­ter 3. Put the wild gar­lic in a pan with the milk, bring to boil and put to one side to rest 4. Mix the re­main­ing but­ter with the flour un­til smooth, then add the milk and wild gar­lic and cook un­til a thick, smooth con­sis­tency is achieved. Stir con­stantly. Cool 5. Whisk in the salt, pep­per, nut­meg and Mull Ched­dar, fol­lowed by the egg yolks 6. Beat the egg whites in a clean bowl un­til they form stiff peaks and fold into the cheese mix­ture 7. Spoon into the ramekins and ar­range in a deep bak­ing tin with boil­ing wa­ter half­way up the side of the ramekins 8. Cook in the pre-heated oven for 15 min­utes. Al­low to cool for 15 min­utes and then turn out the ramekins. 9. Ar­range in a shal­low oven-proof dish but­tered and sprin­kled with half of the grated Parme­san cheese. 10. For the sec­ond bak­ing, pour the sea­soned cream over the souf­flés, sprin­kle with the re­main­ing Parme­san and bake for 15 min­utes un­til well risen. Serve hot to your friends and fam­ily.

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