Bushra Griffith
Twice-baked cheese soufflés are a decadent, cheesy delight with a light, fluffy texture and a golden crust. They are the perfect appetizer or starter for a fancy dinner party, as parts can be made in advance. When it comes to serving this indulgent dish, what are the best sides to accompany it? A green salad with a vinaigrette is a popular choice, adding a refreshing contrast to the rich soufflé. For an extra indulgent touch, a crouton or two can be added for some crunch. Soufflés are also delicious served with a cheese sauce, adding an extra layer of creaminess and tang. To prepare a soufflé, it is best to serve and eat it immediately after removing it from the oven, as it will start to deflate within a few minutes.
| Characteristics | Values |
|---|---|
| Type of dish | Starter, light lunch main course, appetizer |
| Accompaniments | Green salad with brown butter and raisin vinaigrette, rocket salad, peppery salad, apple and walnut salad |
| Cheese | Comte, Gruyere, Cheddar, Parmesan, goats cheese, blue cheese |
| Other ingredients | Cream, egg, butter, flour, milk, onion, chives, parsley, mustard |
| Preparation | Can be made ahead and frozen, reheated before serving |
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What You'll Learn
- Salads: a green salad with brown butter and raisin vinaigrette, or a peppery rocket salad
- Cheese sauces: a creamy, tangy cheese sauce, or a cheesy cream sauce
- Crispy croutons: serve on the side of a salad
- Leek: substitute with brown or white onion
- Cream: use pouring or whipping cream, but not double cream
Salads: a green salad with brown butter and raisin vinaigrette, or a peppery rocket salad
Salads are a great side dish to serve with twice-baked cheese soufflés. A green salad with brown butter and raisin vinaigrette is a perfect pairing for a rich cheese soufflé. The sharpness of the vinaigrette and the sweetness of the sultanas or raisins complement the indulgent soufflé. You can add fried rosemary to the vinaigrette for a savoury flavour.
A rocket salad is another option to serve with a twice-baked cheese soufflé. The pepperiness of the rocket and the crispness of sliced apple work well with the soufflé. Walnuts can be added for an extra crunch.
A simple green salad vinaigrette with crispy croutons is another option to accompany the soufflé.
A more complex salad to serve with the soufflé could include roasted beetroot, pickled Granny Smith apple, watercress, and spiced walnuts.
When serving a rich, indulgent, and cheesy dish like a twice-baked cheese soufflé, it is best to keep the remainder of the meal on the lighter side.
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Cheese sauces: a creamy, tangy cheese sauce, or a cheesy cream sauce
Cheese sauces are a delicious addition to a twice-baked cheese souffle, adding extra flavour and texture. You can make a creamy, tangy cheese sauce or a cheesy cream sauce to accompany your souffle. Here are some tips and recipes to try:
A Creamy, Tangy Cheese Sauce
To make a creamy, tangy cheese sauce, you can follow a basic bechamel sauce recipe. Start by melting butter in a saucepan over medium heat. Add flour and cook, stirring constantly, until the flour is cooked and you no longer smell the raw flour. This will take about 2 minutes.
Next, gradually add warm milk, whisking continuously until the mixture becomes smooth and thick. You can add seasonings like salt, mustard, black pepper, and cayenne pepper to taste. Remove the mixture from the heat and add your choice of cheese. Good options include Gruyere, Comte, mature Cheddar, Parmesan, or a combination of these cheeses. Keep stirring until the cheese melts and the sauce becomes smooth.
You can adjust the consistency of the sauce by adding more or less milk. For a thinner sauce, you can add some of the starchy water left over from boiling pasta. This tangy cheese sauce will complement the rich, cheesy souffle, adding a creamy texture and a tangy flavour note.
A Cheesy Cream Sauce
For a cheesy cream sauce, you can start with a basic bechamel sauce as mentioned above and add your choice of cheese to it. You can use a combination of Gruyere, Comte, mature Cheddar, Parmesan, or any good melting cheese. Make sure the cheese melts into the sauce smoothly.
Alternatively, you can simply mix cream with grated cheese and pour it over the souffle before the second bake. This will create a bubbly, golden, and cheesy cream sauce that pairs perfectly with the souffle. You can use pouring or whipping cream, but avoid using double cream as it may be too rich.
Remember, the cheese is the star of this dish, so use the best quality you can afford. You can also add chopped chives or parsley to your sauce for extra flavour and colour.
Both of these cheese sauce options will elevate your twice-baked cheese souffle, making it a delicious and impressive dish for any occasion.
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Crispy croutons: serve on the side of a salad
Homemade croutons are a great addition to a salad and can be made with just three ingredients: bread, olive oil, and seasonings. They are a million times better than store-bought croutons and can be made with any kind of bread you have on hand, including gluten-free. Ideally, the bread should be a day or two old. You can also add your favourite seasonings to the croutons to make them even more delicious.
To make the croutons, preheat the oven to 400 degrees Fahrenheit. Cut the bread into cubes, making sure they are all roughly the same size. Drizzle olive oil and seasonings over the bread cubes and toss to coat. Spread the croutons out on a baking sheet, making sure they are not crowded, and bake for 10 to 15 minutes, tossing every 5 minutes, until they reach your desired level of crispiness.
Once the croutons are golden and crispy, remove them from the oven and let them cool. Serve them immediately as a side with a green salad and a twice-baked cheese souffle for a perfect starter or light lunch main course. The crispiness of the croutons will provide a great contrast to the rich, fluffy texture of the souffle.
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Leek: substitute with brown or white onion
What to Serve with a Twice-Baked Cheese Soufflé
A twice-baked cheese soufflé is a decadent, rich, and indulgent dish that combines light, airy textures with intense cheesy flavours. It is a perfect appetizer and can be served as a starter for a dinner party. Here are some ideas for what to serve with a twice-baked cheese soufflé:
- Salads: A light, fresh green salad with vinaigrette, pear and rocket salad, creamy apple salad with pecans and dried cherries, or pumpkin and feta salad.
- Roasted vegetables: Seasonal roasted vegetables such as carrots or asparagus.
- Bread: A slice of crusty bread, such as a French baguette with butter, is perfect for mopping up the creamy soufflé.
- Tomato Salad: A fresh tomato salad with basil provides a light, acidic contrast to the richness of the soufflé.
- Chutney: Add a dollop of chutney or onion marmalade for a sweet and savoury balance.
Leeks are a key ingredient in a twice-baked cheese soufflé, providing a sweet flavour that balances the cheese. However, if you don't have leeks available, you can substitute them with brown or white onions as a last resort. Onions can provide a similar sweetness and savoury flavour profile to leeks, although the taste will be slightly different. Simply cook the onions in butter over medium heat until softened and reduced, similar to how you would prepare the leeks. This substitution will allow you to still create a delicious twice-baked cheese soufflé even if you don't have leeks on hand.
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Cream: use pouring or whipping cream, but not double cream
A twice-baked cheese souffle is a decadent, cheesy delight with a light and fluffy texture. It is often served as a starter, but two soufflés can also be served as a main course.
To prepare the perfect cheese souffle, you can follow these steps:
Preparing the souffle mixture
Firstly, prepare the souffle mixture by mixing egg yolks and cheese sauce. Gently fold in the egg whites through the mixture in two parts.
Baking the souffles
Spoon the mixture into buttered ramekins and place them in a roasting tray filled halfway with hot water. Bake for 15-20 minutes until puffed up and golden.
Adding the cream
After the first bake, remove the soufflés from the ramekins and place them upside down on a baking tray. Cover the tray with cling film and place it in the fridge for up to 24 hours. When ready to serve, preheat the oven to 200C/400F. Place the soufflés in a buttered serving dish and pour over the cream.
Choosing the right cream
When it comes to choosing the cream for your twice-baked cheese souffle, it is recommended to use pouring or whipping cream, but not double cream. Double cream is too rich and can overpower the other flavours in the dish. Full-fat or light pouring or whipping cream (but not whipped) will add the perfect amount of creaminess to your souffle without making it too heavy.
Final bake
Before serving, sprinkle the soufflés with grated cheese and put them in the oven for their second bake. Bake for 15-20 minutes until puffed up, golden, and the cream is bubbly.
Your twice-baked cheese souffle is now ready to be served! Enjoy the rich, indulgent, and fluffy treat!
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Frequently asked questions
A twice-baked cheese souffle is a light, fluffy, and rich dish that is perfect as a starter or light lunch main course. It is usually served immediately after baking to preserve its puffy texture.
A green salad with vinaigrette and croutons is a perfect pairing for a twice-baked cheese souffle. You can also add roasted beetroot, pickled Granny Smith apple, watercress, and spiced walnuts to the salad for an added crunch.
Any hard, strong cheese that melts easily is good for a souffle. Some recommended options include Gruyere, Comte, mature Cheddar, Parmesan, or a combination of these.
Yes, twice-baked cheese souffles can be made in advance and frozen or refrigerated. They can be baked a second time just before serving to achieve a puffy texture.
To serve a twice-baked cheese souffle, place it on a gratin or pie dish, pour cream over the top, and sprinkle with grated cheese. Bake for 15-20 minutes until puffed up and golden, and serve immediately.
