Twice Cooked Three Cheese Soufflé
Twice cooked, three-cheese soufflé A lot of people are intimidated by the idea of making soufflé, but don’t believe the hype. If you’ve never tried it before, you may be surprised with how easy...
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Cooking tools:
- Ramekin
- Tea-cup
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Spatula
- Grater
- Measuring cup
- Measuring spoon
- Kettle
- Baking sheet
- Chef's knife
- Baking dish
- Plastic wrap
- Refrigerator
Ingredients
- 4 ramekins, tea-cups or other vessel
- 225ml milk
- 1 fresh bay leaf
- 40g butter
- ¼ cup plain flour
- 50g chèvre, crumbled
- 1/3 cup Parmigiano Reggiano, grated
- 3 eggs, separated
- ½ cup pure cream
- 100g Comté, grated
- extra butter and flour for greasing the ramekins
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