Twice Baked Cheddar Souffle with Grapes and Walnuts

Twice Baked Cheddar Souffle

Ingredients

Method

Lightly brush 6 x 125ml capacity oven-proof ramekins or teacups with butter and dust with flour, discarding any excess.
Melt remaining butter in a saucepan, stir in flour and cook, stirring for 1 minute until smooth. Slowly whisk in milk until mixture thickens and boils.
Remove from heat and stir in half the cheese and egg yolks.
Beat egg whites until soft peaks form and gently fold into the cheese mixture until just combined. Divide mixture between the moulds and place into a deep baking dish half filled with boiling water.
Bake at 180°C for 15 minutes or until puffed and golden. Cool to room temperature (souffles will deflate). Invert souffles onto a baking paper lined tray and chill until required.
To serve, pour cream over each souffle and sprinkle with remaining cheese. Bake at 180 C for 5-10 minutes or until golden brown.
Lift souffles onto individual serving plates, top with grapes, walnuts and chives, drizzle with vincotto and serve immediately.

Tips & Hints

These souffles can be completed to the end of step 3, 2 days in advance and finished just before serving.