Twice-baked blue vein brie & thyme soufflés

• Serving size: Serves 2
• Cooking time: Less than 60 minutes

Prepare 2 soufflé ramekins by greasing with butter and lightly dusting with flour. Set aside. Preheat oven to
180°C.

In a small pot, melt the butter and stir in the flour, then cook, stirring, for 1 minute. Slowly add the milk, stirring constantly until all is incorporated. Cook for 2 minutes, then remove from heat. Stir in the thyme, season well and mix in the egg yolks.

Beat the egg whites until stiff, then quickly fold into the egg yolk mixture.

Half fill each soufflé dish with the mixture. Lay slices of brie on top (reserving 2 nice pieces to use later), then spoon over the remaining soufflé mixture. Bake the soufflés in a bain marie in the preheated oven for 15-20 minutes or until risen and set.

Remove from the oven and allow to cool. Turn out soufflés into individual ovenproof serving dishes and pour cream over the top of each. Top with grated parmesan and a slice of the reserved brie. Return to the oven for a further 20 minutes. Serve hot with a green salad.

From Taste magazine, May 2009.

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• Serves 2
• Less than 60 minutes
• Main
• bake
• Cheese
• taste

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