• TO DRINK: Uva Mira Chardonnay 2008, with its creamy, vanilla bouquet and nutty aftertaste.

    Twice-baked cheese souffle

    Serves: 4
    Cooking Time: 1 hour


    • 60g butter
    • 60g (½ cup) cake flour
    • 350ml milk, scalded
    • 100g Parmesan or Gruyère (or both), grated, plus 15ml (1 tbsp) extra
    • Parmesan, grated
    • salt and freshly ground black pepper, to taste
    • 4 large eggs, separated
    • 1 large egg yolk, extra
    • 100ml fresh cream
    • ground paprika, to serve
    • fresh salad leaves, to serve
    • onion marmalade, to serve



    Preheat the oven to 180°C. Lightly butter 4 x 250ml (1 cup) soufflé moulds.


    Melt the butter in a saucepan, add the flour and stir for 2 minutes over moderate heat. Gradually add the milk, stirring constantly. Add the Parmesan/Gruyère and season. Cook gently for 5 minutes, stirring constantly. Allow to cool for 10 minutes, then beat in the yolks one at a time. Whip the whites until soft peaks form and fold in gently.


    Fill each mould to three-quarters full, place in a baking dish and half-fill the dish with hot water. Bake until golden and risen, about 40 minutes.


    Cool for 5 minutes, then gently turn out onto a buttered ovenproof dish. Keep covered until needed. Increase the oven temperature to 200°C.


    Gently heat the cream and extra Parmesan in a small pan and pour over each soufflé. Bake until puffed and golden, about 10 minutes. Dust with paprika and serve with the salad leaves and onion marmalade.