Cheese Souffle

Two twice-baked Camembert Soufflés with a creamy leek sauce, topped with Comté cheese

Cheese Soufflé:

Cheese Soufflé (63%) (Egg White, Milk, Water, Camembert (9%) (Milk), Cheddar cheese (7%) (Milk) (Potato Starch), Modified Starch, Shallots, Free range Egg albumin powder (Eggs), Unsalted Butter (Milk), Salt, Bicarbonate of Soda, Thyme), Leek Sauce (Milk, Crème Liquid (Cream (Milk), Stabilizer (Carrageenans)), Leeks (17%), Onions, Water, Cornflour, Salt, Garlic, Unsalted Butter (Milk), Bay Leaf’s), Comte Cheese (9%) (Milk, Lactic ferments, Animal Rennet, Salt). May Contain Tree Nuts

Calories: 265kcal per 176g serving.

Adults need around 2000kcal a day.

For allergens see ingredients in Bold. Produced in an environment where, Wheat, Sulphites, Celery, Tree Nuts, Mustard, Soya, Fish, Crustaceans and Molluscs are handled.

Cheese Soufflé

Prep time: 5 minutes. Cook time: 15-20 minutes

In the box: 2x Cheese Soufflés, Leek Sauce, Comté cheese, Sourdough Demi Baguette, Butter

1. Pre-heat the oven (Fan oven 180°C / electric oven 200°C / gas mark 6).
2. Gently turn out the soufflés from their container and put them in a baking dish, flat side down. Small individual baking dishes would be ideal, where the sauce is more contained, but you can put both soufflés in one larger dish. Pour over the leek sauce and sprinkle the Comté cheese on top. Split the sauce and cheese half and half over each soufflé.
3. Cook for 15-20 minutes until the top is golden brown and the sauce around the soufflés is bubbling.
4. Remove everything from the oven and rest for 1 minute.

To Serve

Gently put the soufflés onto serving plates (don’t forget to drizzle over any excess cheese and sauce from the baking tray) and serve.