Perfect for entertaining, you can make these soufflés in advance – and just pop them in the oven when your guests arrive.
- 65g (2½oz) butter
- 2 courgettes, grated
- 50g (1¾oz) plain flour
- 300ml (½pt) semi- skimmed milk
- 3 eggs, separated
- 50g (1¾oz) roasted red peppers, chopped
- 150g (5oz) Edam cheese, grated
- 200ml(7floz) single cream
Preheat the oven to 180ºC (350ºF/gas mark 4). Butter 6 ramekin dishes.
Heat 15g (½oz) of the butter in a small saucepan and cook the courgettes for 3-4 mins, then drain on kitchen paper. Melt remaining butter in a saucepan and stir in the flour. Gradually stir in the milk, whisking continuously, bring to the boil to form a smooth thick sauce. Cool.
Whisk the egg whites until stiff. Then add the egg yolk, courgettes, red pepper to the sauce. Season well and stir in three quarters of the cheese. Gently fold in the egg whites. Spoon the mixture into the ramekins, then place in a roasting tin. Fill the tin with warm water to come halfway up the sides. Place in the oven and cook for 18-20 mins until risen and set. Allow to cool.
When you are ready to serve, preheat the oven to 200ºC (400ºF/gas mark 6). Remove the soufflés from the ramekins and place brown side up in a baking dish. (To remove the soufflés from the ramekins, run a knife around the edge). Pour over the cream and top each with the remaining cheese. Return to the oven for 10 mins until golden. Serve with seasonal salad leaves.
Top tip for making Twice baked Edam soufflés
To roast peppers: Cut in half and remove the seeds. Place skin side up under a preheated hot grill, and cook until the skins have blackened. Place in a polythene bag and allow to cool, then pull off the skins. Alternatively you can use ready roasted peppers in jars.