AGA Twice Baked Cheese Soufflés

What you'll need...

4 tbsp ground almonds
10g butter
10g plain flour
40g gruyere cheese
100ml simmered whole milk
4 eggs separated - you will need 2 yolks and 4 egg whites
1 tbsp lemon juice
200ml double cream
2 tbsp kirsch (optional)
2 slices of cooked ham (optional)

How to make it...

1. Toast the ground almonds on a piece of bake-o-glide on the simmering plate.
2. Generously grease 4 ramekins with butter and evenly coat the inside with the ground almonds.
3. Melt the butter in a pan on the simmering plate and stir in the flour. Cook for a couple of minutes and then add the simmered milk to make a thick béchamel sauce.
4. Remove from the heat and stir in the grated cheese until melted.Cool the mixture before adding in the egg yolks and season well.
5. Whisk the egg whites with the lemon juice to form firm peaks.
6. Add a third to the béchamel sauce to loosen the mixture and then gently fold in the remainder.
7. Sit the ramekins in the AGA roasting tin with 3 cm of water, cook for 15 minutes in the baking oven.
8. Cool completely then remove from the ramekins and chill until needed.
9. Place each soufflé in a baking dish topped with a little more grated cheese, béchamel sauce and then return to the baking oven until puffed up, bubbling and golden brown.
10. Serve with a watercress and Granny Smith apple salad; drizzled with a mustard dressing

This recipe was part of our online AGA cooking demonstration produced and presented by AGA specialist, Penny Zako. To find out more about when our next demonstration is and how to book your place for free, please click here.