Back
Twice Baked Souffle
Recipe by Gary Mehigan
- Steps
- Ingredients
Steps
- Preheat oven to 180C.
- Butter the soufflé moulds taking care to cover all over evenly, place in freezer. Repeat then remove from freezer and place a tablespoon of parmesan & milk powder into each mould. Coat the inside, tip away any excess crumbs and set moulds aside.
- Place the milk into a small saucepan and place over a high heat to bring to the boil. and add a pinch of salt and a twist of pepper.
- Meanwhile in another medium saucepan, melt the butter over a medium heat and add the flour, cook for a few minutes stirring regularly. Add the hot milk a little at a time, mixing vigorously with a wooden spoon to combine all the ingredients. It is important to stir constantly whilst adding the milk to prevent lumps make sure all the milk has been combined before adding the next amount. Bring to a gentle simmer and cook for 3 minutes. Remove from the heat.
- Add half the grated parmesan, egg yolks, anchovies, lemon zest and season with salt. Stir to combine and place into a large bowl.
- Whip the egg whites in a clean bowl with a pinch of salt until they reach a soft peak. Gently fold one third of the whites into the cheese sauce followed by the remainder of the whites. Spoon the mixture carefully into the prepared moulds taking care not to spill any on the rim of the moulds. Fill to the top. Sprinkle with remaining parmesan.
- Bake in the oven until the soufflés have risen and are golden, about 9 minutes. Remove from the oven and cool. Demould the soufflés gently.
- Place soufflés into pan with butter and baste until butter turns a light brown. Add lemon juice and salt and pepper before removing from pan.
- Meanwhile, to make the date puree, place dates, muscat and water in a saucepan and allow to simmer over medium heat until soft. Transfer dates to a blender and add enough of the cooking liquid to process to a smooth puree. Transfer to a piping bag and set aside.
- To make the salad place cumin seeds in a saucepan of salted water and bring to the boil. Add pig face and blanch for 1 minute. Remove from boiling water and refresh in cold water. Dry pig face and transfer to a salad bowl, reserving a few sprigs for garnish.
- Add endive leaves to the pig face. Whisk together a little anchovy oil, muscat and pepper and drizzle onto salad.
- To make garnish de-seed dates and roll into small balls.
- To serve, place a soufflé on the serving plate. Dollop plate with date puree. Garnish with “rounded” dates, lemon segments and pig face. Serve with endive salad.
