You will need
1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
3 egg yolks
2 T (30 ml) grated pecorino or parmesan cheese
3 egg whites
1 cup (250 ml) cream
Ina Paarman’s Chilli & Garlic Seasoning
Adjust oven rack to middle position. Preheat oven to 190°C.
Grease 3 soup bowls very generously with oil. Squeeze the Cheese Sauce into a medium size mixing bowl. Stir in the egg yolks one at a time, followed by the grated cheese. Beat the egg-whites in a clean glass or stainless steel mixing bowl, with clean beaters until stiff but not dry. Fold into the cheese mixture. Spoon into the bowls filling to 1 cm from the top. Stand in a baking pan with 1 cm deep boiling water. Bake for 20 minutes until well puffed and golden.
Variation: Twice baked cheese soufflés
An excellent way to pre-prepare soufflés. Don’t attempt this method with one large soufflé – it will be too big and heavy to puff up nicely the second time around. The small ones work brilliantly using 6 small ramekins or pâté dishes.
When preparing the bowls, line the bases with baking paper circles to make the turning out before baking for the second time, easier.
How to bake for the second time:
Adjust oven rack to the middle position. Preheat the oven to 190°C.
The baking of the soufflés as in above recipe can be done up to a day ahead of serving. Don’t be concerned if the soufflés collapse on cooling. Just before serving, unmould each soufflé onto an individual shallow ovenproof dish or side-plate. Warm the cream in a measuring jug in the microwave and pour over the soufflés.
Bake for a second time for 10-15 minutes or until most of the cream has been absorbed and the soufflés are puffed. Sprinkle with Chilli & Garlic Seasoning and serve immediately.