Twice Baked Cheese Soufflés
These savoury soufflés are made with Parmesan and Gruyère cheeses and are served up with a homemade pepper coulis sauce.
- Preparation Time20 mins
- Cooking Time40 mins
For the soufflés:
For the pepper coulis:
1. Prepare six 5-ounce (150ml) ramekins by greasing them well with extra butter and sprinkling in the Parmesan cheese to coat the bottom and sides, tipping out any excess. Chill the ramekins until ready to fill and bake.
2. In a medium saucepan, melt the butter over medium heat and add the flour and stir with a wooden spoon or spatula until the mixture is bubbling and smells faintly of almonds, about 3 minutes. Switch to a whisk and whisk in a third of the milk while whisking and let this thicken up (this won’t take long). Add the remaining milk and whisk until the mixture reaches a simmer and thickens, about 3 minutes. Remove the pan from the heat and stir in the nutmeg. Have the egg yolks ready in a small bowl and whisk a little of the hot milk mixture into them and then add the egg yolk mixture back to the pan and whisk in. Add the cream to cool down the mixture and transfer this to a mixing bowl. Once cooled to room temperature, stir in the cheese and chives and season to taste.
3. Preheat the oven to 180°C). Using electric beaters or a stand mixer fitted with the whip attachment, whip the 5 egg whites on high speed until they hold a soft peak when the beaters are lifted. Fold a third of the whipped whites into the base (they will deflate as you fold – that is expected), and then fold in the remaining two-thirds until evenly blended. Spoon this into the chilled ramekins and place them on a parchment-lined baking tray. Bake these for about 30 minutes, until puffed up, a rich golden brown and no longer seem fluid in the centre (try not to open the oven for the first 20 minutes.) Use a palette knife to loosen the soufflés from the ramekins and immediately turn out onto the baking tray (flip them so they are upright. The soufflés can be made well in advance up to this point and kept chilled – just bring them up to room temperature again before the second baking. Alternatively the soufflés could be served hot, in the ramekins, at this time.
4. For the second baking, increase the oven temperature to 200°C. Brush the tops of each soufflé generously with whipping cream (this will keep them soft in the centre) and top with a sprinkling of grated Gruyere and a little black pepper. Bake the soufflés for 8 to 10 minutes, until the cheese on top has melted fully. Immediately lift the soufflés onto plates and serve.
for the Pepper Coulis:
1. Heat a saucepot over medium heat and add oil. Add the onion and sauté for 5 minutes, until the onions are translucent. Add the peppers and sauté 3 minutes more. Add the water, thyme and oregano. Simmer, covered, until the peppers are tender, about 10 minutes. Remove pot from heat.
2. Using an immersion hand blender or stand blender, purée the mixture until smooth. Strain the sauce, season with salt, pepper and lemon juice to taste and serve.
3. The sauce can be served warm, at room temperature, or chilled.
Kids Can Make: A Quesadilla Bar
Kids Can Make: Crunchy Breakfast Tacos
Cream-Filled Devil's Food Cupcakes
Creamy Chilled Tomato Soup with Black Bean-Pepper Jack Quesadillas
Cinnamon-Raisin Cereal Treats
Peanut Butter, Chocolate and Pretzel Cereal Treats
Kids Can Bake: Apple Bread
Fruity Cereal Treats
Big Herby Yorkshire Pudding
Tom Aiken's Gravy
Italian Roast Potatoes
Broccoli and French Beans
Celeriac Mashed Potatoes
Roasted Parsnips with Cheese and Bacon
Pearl Barley and Walnut Stuffing
Roasted Cauliflower with Parmesan and Pancetta
Classic Roast Lamb
Michel Roux's Roast Chicken with Herb Butter
Diners, Drive-Ins, And Dives
Guy Fieri takes a cross-country road trip to visit some of America's classic "greasy spoon" restaurants that have been doing it right for decades.
Man V. Food
A culinary tour across America, checking out the best diners, looking for great food and tackling the nation's largest and most fiery eating challenges.
Turning a failing restaurant around is a daunting task under the best of circumstances; attempting to do it in just two days and with a limited budget seems an impossible task. But chef Robert Irvine is ready to take on the challenge.
When restaurant owners suspect employees of not doing their jobs, or generally doing lousy work, they call in the Mystery Diners. What will they find?
Spring Baking Championship
Top bakers compete in exciting challenges inspired by the beauty of spring.
The Pioneer Woman
Award winning blogger and former city girl Ree Drummond shares her special brand of home cooking, from throw-together meals to elegant creations.
Holiday Baking Championship
Eight bakers show off their family traditions and superb baking skills. They must prove their abilities in front of judges Nancy Fuller, Duff Goldman and Lorraine Pascale.
Best Baker In America
Skilled bakers are challenged to use their style and technical abilities to make stunning, tasty treats. The baker that impresses the judges the most takes home a cash prize and the title of Best Baker in America.
Bizarre Foods: Delicious Destinations
Chef Andrew Zimmern discovers the legendary foods that define a location.
Buddy Vs. Duff
Top bakers Buddy Valastro and Duff Goldman compete in a series of challenges to test their culinary expertise and end one of the greatest feuds in baking history. Who will win the ultimate showdown and take a slice of victory?
Gok Wan's Easy Asian
Gok Wan mastered how to cook the food he loves from working in his family’s Chinese restaurant. He shares useful tips and tricks, interesting family stories and his favourite South East Asian recipes that are easy-to-make and full of flavour.
James Martin's French Adventure
James Martin takes a road trip to explore the very best in French cuisine.
Christmas Cookie Challenge
Bakers compete to make awesome holiday cookies in hopes of winning $10,000.
Halloween Baking Championship
America’s top bakers battle it out to bake the spookiest, creepiest and most irresistible treats. The baker who impresses the most will take home $25,000.
Incredibly talented cake artists and designers go above and beyond to design wildly imaginative, mind-blowing cakes for every event and occasion.
Casey Webb's quest for the best takes him to Delaware for an ice cream custard that has locals lining up. Plus, he takes on a daunting surf and turf challenge.
Long Island, New York
Casey Webb heads to Long Island for an Italian chicken parmesan-pizza hybrid, a twist on a Jewish meat-and-potato tradition and a 10-scoop ice cream challenge.
Spring Gardens: The Birds and the Bugs
Ali challenges the final bakers to create spring songbird-themed desserts followed by a lush garden cake. Who will win the title and $25,000 prize?
Nine elite bakers are challenged to make their own version of Maryland’s Smith Island cake. And, the bakers must make a dessert inspired by a classic shoofly pie.
Battle of the Bacon
Four chefs take on an all-bacon battle for a shot at $20,000. In the first round, Guy challenges the chefs to make their signature sweet and savoury bacon dish.
The bakers compete to combine destination desserts with classic snacks. Next, they create a two-dessert landscape resembling a forest, amusement park, city or beach.
James ventures to Paris, one of his favourite cities in the world! He cooks duck breast with tangy vegetables, a steak baguette and gin and cucumber savarin.
Nothin' but Noodles
Guy Fieri brings in four noodle-savvy chefs from across the US for two rounds of highflying noodle action. Who will earn a shopping spree worth up to $20,000?
The bakers must make a fruity spring dessert in a skillet to enjoy around the campfire. Next, they create a spring-themed cake that looks like a wintry craft.
James arrives in the tiny village of Giverny, known for its food and art. He explores Monet’s kitchen and cooks up an autumnal treat of apple doughnuts.
Guy Fieri invites four superstar chefs to compete in a budget battle. They are put to the test and must make a dollar stretch all competition long.
The Spring Cookie Classic
Ali challenges the bakers to invent their own spring delight featuring cookies and fruit. Next, they must turn classic cookies into spring desserts.
James travels to Normandy, home to his all-time favourite ingredient, butter! He cooks up artichokes with hollandaise whilst visiting a Calvados orchard.
Guy Fieri invites four chefs to compete against the clock! First, the chefs must shop for their signature seafood dinner ingredients in teeny-tiny baskets.
Spring Flower Fiesta
Host Ali Khan challenges the bakers to use pressed and dried flowers in their desserts. Next, they make a fantasy cake that features a flower flavour.
Isle Sur La Sorgue
James heads to the riverside town of Isle Sur La Sorge, where his food hero, Keith Floyd, once owned a restaurant. He cooks peaches pain perdu in the sunshine.
Ultimate Grocery List
Guy gives four chefs a list of seven not-so-friendly ingredients that they must use during the competition. Who will earn a shopping spree worth up to $20,000?
Adam goes on a meaty mission from Colorado to New York. His carnivorous cravings call for his favourite roast beef sandwich from his hometown in Brooklyn.
Adam continues his carnivorous rampage of hearty meals. He tastes Chicago’s infamous Italian beef sandwich and faces a meaty mission in Talkeetna, Alaska.