DOUBLE BAKED CHEESE SOUFFLÉ
Freshly baked soufflés, perfect for freezing or enjoying within 2 days. Perfect anytime treat!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at callerrecipes.com.
Ingredients
- 250 ml full fat milk
- 250 ml double cream
- 120 G cornflour
- 85 G butter
- 4 eggs (separated)
- 4 whole eggs (beaten)
- 500 G grated Gruyere cheese
- 2 T heapedfinely chopped flat leaf parsley
- Salt and pepper to taste
- Butter to grease ramekins
- 60 ml double cream
- 1 T grated parmesan
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