Twice Baked Cheese Soufflé with a Champagne Cream Sauce & Micro Herbs
Perfect for a light lunch or a simple starter.
*Gluten free available on request*
Lancashire Cheese (milk)Semi Skimmed Milk (milk)Plain Flour (gluten)Butter (milk)Eggs (eggs)Salt & PepperChampagne (sulphites)Double Cream (milk)OnionPeppercornsMicro Leaves to Garnish
How To Cook
- Preheat oven to 180 degrees
- Cook soufflés for 10 minutes until risen.
- While the soufflés are cooking, warm up the cream sauce in a pan on a medium heat until heated through.
- To serve, pour the cream sauce on the bottom of the plate, place soufflé on top and garnish with micro leaves.
Keep refrigerated and use within 3 days.