Castello Tickler Mature Cheddar and ham twice baked souffle

A rich and delicious lunch or starter, the classic ham and cheese combination, Castello Tickler Mature Cheddar giving it a real punch of flavour. Can be made in advance for easy serving.

Serves 2
Cooking time 60 minutes

Ingredients

For the Soufflés
300ml whole milk,
40g butter, plus extra for greasing
40g plain flour
125g Castello Tickler Mature Cheddar, coarsely grated
100g ham, finely chopped
2 tsp English mustard
3 free range medium eggs, separated

For the second baking
50g Castello Tickler Mature cheddar, finely grated
100ml double cream
Salt & pepper
2 tbsp finely chopped chives

Instructions

For the soufflés, preheat the oven to 200 degrees. Generously butter 2 x 250ml (10 x 7cm) ramekins and line the bases with a disc of baking parchment.

In a saucepan over a medium heat fry the ham for a couple of minutes in a little oil, add the milk. Bring to a gentle boil and take off the heat. Leave to infuse for 15 minutes. Strain into a jug, you should have 250ml, reserve the ham.

Melt the butter in a medium non-stick saucepan over a low heat, stir in the flour with a whisk and cook continuously stirring for 2 minutes.

Gradually whisk the infused milk into the roux and cook for 2 minutes, stirring constantly until the sauce becomes smooth and thick. Add the Tickler Mature Cheddar and mustard and continue to cook for a further 2-3 minutes or until the cheese melts. Season to taste, take off the heat and leave to stand for 5 minutes.

Once the mixture has cooled slightly, beat in the egg yolks one at a time until incorporated.

Whisk the egg whites in a bowl until you have achieved stiff peaks. Fold roughly ¼ of the egg whites into the cheese mixture with a large metal spoon. Then gently fold in the remaining egg whites trying to keep as much volume as possible.

Spoon the soufflé mixture into the ramekins until it is 5mm from the top, place on a preheated baking tray and bake in the centre of the oven for 20 minutes or until very well risen and golden-brown on top. Once cooked, remove the tray from the oven and leave the soufflés to cool in their ramekins.

Once the soufflés are cold slide a knife around the edge of each ramekin and carefully turn them out onto your hand, removing the baking paper disc from the base. The soufflés can now be covered with cling film and chilled for up to 24 hours or frozen before being baked again.

For the second baking, preheat the oven to 200 degrees. 10 minutes before serving, remove the soufflés from the fridge, take two individual shallow gratin type dishes and in each place 25g of the ham in the bottom, followed by 25ml of the double cream and 12g of Tickler Mature Cheddar. Add the soufflés, on top and repeat with 25g of ham, 25ml of double cream and finally sprinkle with the 12g of Tickler Mature Cheddar. Bake for 10 minutes until the soufflés are hot and the cheese topping has melted. Serve immediately, sprinkled with the chives.

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