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Shaun Rankin‘s individual cheese soufflés are twice cooked, allowing you to do the main part of the preparation well ahead of time. The soufflés are firstly steamed – you can then refrigerate them and bake them in the oven just before sitting down with guests. The apple, walnut and pomegranate salad is a wonderful side in this cheese soufflé recipe, but would be beautiful on its own too. If you are making these cheese soufflés for vegetarians, substitute the Parmesan for a cheese with vegetarian rennet, such as Old Winchester.
First published in 2015