Twice-Baked Watercress Soufflés | Taste of France®
Light, fluffy and full of tasty watercress, these soufflés can be made with with any well-flavoured cheese. Recipe serves 6.
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Cooking tools:
- Blender
- Pan
- Fine-mesh sieve
- Ramekin
- Kettle
- Strong roasting tray
- Mixing bowl
- Whisk
- Oven
- Stove
- Measuring cup
- Chef's knife
- Cutting board
- Tray
- Spoon
- Refrigerator
- Pastry brush
Ingredients
- 150ml ramekins
- 425 ml milk
- 1 medium onion
- 1 bay leaf
- 2 black peppercorns
- 125 g watercress
- 100 g butter (plus extra for greasing)
- 100 g plain flour
- 1 tsp English mustard power
- 4 eggs (separated)
- 30 g cheddar (grated)
- 150 ml double cream
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