Twice-baked Cheese Soufflé

Method

1. Pre-heat oven to 180C.
2. To a medium size pan add the following: milk, onion, nutmeg, bayleaf, whole peppercorns, and salt.
3. Bring to the simmer then strain into a jug.
4. In another small pan add the butter, stir in the flour and cook gently for 1 minute stirring all the time to make a smooth glossy paste.
5. Add the hot milk gradually to make a béchamel.
6. Pour the béchamel into a bowl, add 2 egg yolks, Kerrymaid Mild Grated and the snipped chives. Mix and leave to one side.
7. Whisk the egg whites until stiff then fold gently into the cheese mixture, then fill 4 buttered ramekins.
8. Place the ramekins in a roasting tin and pour ½ inch of boiling water into the tin.
9. Place in the oven on a high shelf for 15 minutes or until springy in the centre.
10. When cooked remove from the oven allow to cool then chill in the fridge for no more than 3 days or alternatively freeze for use up to 3 weeks later.
11. To serve pre-heat the oven 200C, butter a baking sheet then turn the soufflés out onto the sheet and sprinkle the soufflés with Kerrymaid Mild and bake for 25 mins until golden brown.