Double-Baked Pecorino And Walnut Soufflés
One for your next dinner party: easy but impressive cheesy savoury soufflés with nutty pesto and crunchy walnuts
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Ingredients
- 25g butter plus extra for greasing
- 400ml whole milk
- 5 tbsp plain flour
- 40g walnut roughy chopped, plus 1 tbsp
- walnut oil
- 12g pecorino cheese finely grated
- 3 large eggs separated
- 50ml whipping cream
- 4 tbsp fresh pesto (some brands include whole pine nuts, which add extra texture)
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
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