Double-baked cheese soufflés with marmalade-braised red cabbage
Make the soufflés to the end of step 3 the day before; chill. Make the braised cabbage a couple of days ahead; reheat on the hob.
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Cooking tools:
- Hand mixer
- Dutch oven
- Ramekin
- Roasting pan
- Pepper mill
- Kettle
- Oven
- Stove
- Saucepan
- Whisk
- Mixing bowl
- Spoon
- Refrigerator
Ingredients
- 350ml semi-skimmed milk
- 150ml whipping cream
- 1 bay leaf
- 75g unsalted butter
- 75g plain flour
- 250g mature cheddar, grated
- 6 large eggs, separated
- 1 red cabbage, shredded (about 800g)
- 1 tbsp dark brown soft sugar
- 4 tbsp balsamic vinegar
- 25g unsalted butter, cut into tiny cubes
- 5 tbsp fine-cut marmalade
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