*  Exported from  MasterCook  *
 
                            Twice-Baked Souffle
 
 Recipe By     : BBC Vegetarian Good Food, July 1997
 Serving Size  : 6    Preparation Time :1:00
 Categories    : Cheese                           Entertaining
                 Prepare Ahead                    Vegetarian
                 Individual                       New
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
  225      ml            milk
    1      small         onion -- finely chopped
           pinch         ground nutmeg
   40      g             butter
           pinch         dry English mustard powder
   40      g             plain flour
  150      g             mature farmhouse cheddar cheese -- grated
    3      med           eggs -- separated
    1                    egg white
    2      tbsp          chopped fresh mixed herbs (eg, basil,
                         mint, chives)
  225      g             cherry tomatoes -- halved
           large bunch   fresh basil leaves
  250      ml            single cream
                         seasoning
 
 1. Preheat the oven to 180C/350F/Gas 4. Lightly grease six 175ml/6 fl oz
 ramekins or tea cups. Heat the milk in a pan with the onion and nutmeg
 until just boiling. Strain into a jug and discard the onion.
 
 2. Melt the butter in a pan, add the mustard powder and flour and cook for
 1 minute, stirring occasionally. Bring to the boil and simmer for 1 minute
 until thick and glossy. Add two-thirds of the cheese and stir until melted.
 Season to taste. Allow the sauce to cool slightly, then beat in the egg yolks.
 
 3. Whisk the egg whites until stiff, then using a large metal spoon,
 carefully fold into the soufflé base with the chopped herbs. Divide the
 mixture between the prepared ramekins or tea cups and place in a large
 roasting tin so that it comes halfway up the sides of the ramekins. The
 dishes should be no more than two-thirds full with the mixture. Bake for
 15-20 minutes until the mixture is risen, golden and set. 
 
 4. Allow the soufflés to cool (they will sink slightly). Loosen from the
 ramekins and turn out on to a tray. At this stage they can be refrigerated
 for up to 2 days before re-baking.
 
 5. Preheat the oven to 200C/400F/Gas 6. Butter 6 individual ovenproof
 serving dishes and place the soufflés upside down in the dishes. Sprinkle
 over the remaining cheese, cherry tomatoes and basil leaves (in photo both
 arranged round outside of soufflé - leaning up against it) then pour over
 the cream and bake for 14-15 minutes until golden. Serve immediately.
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Preparation: 15 minutes
 Cooking: 45 minutes
 Serves 6
 Per serving: 327 cals, 26g fat
 
 Author Vanessa Scott: This foolproof recipe is one of my favourites because
 of the preparation you can do in advance. You can cook it once and put in
 the fridge overnight. Then all you need do the next day is pour over the
 cream, herbs and tomatoes and bake for the second time - with perfect
 results. I often make it in batches and store it in the fridge for one or
 two days before baking it for the second time. Depending on the seasons, I
 also add various ingredients to the cream, such as fresh tomatoes or basil
 or I might use wild mushrooms gathered fresh from the woods nearby.