Spinach and emmental cheese double baked soufflé
- 40g/1½oz butter, plus extra for ramekins
- 40g/1½oz plain flour, plus extra for ramekins
- 275ml/10fl oz milk
- 175g/6oz emmental cheese, grated
- 4 free range eggs, separated
- 3 tbsp lemon juice
- 2 tbsp butter
- 400g/14lb¼oz spinach
For the sauce
Preheat oven to 180C/350F/Gas 4.
Place the butter and flour into a saucepan and heat until melted.
Add the milk and stir to combine to form a thick smooth sauce.
Add two thirds of the emmental cheese and stir till smooth.
When cool add the egg yolks and season with salt and freshly ground black pepper.
Line four ramekins with butter and flour.
Whisk the egg whites with the lemon juice till firm.
Stir a quarter of the egg whites into the cheese béchamel.
Carefully fold in the remaining egg white.
Fill the ramekins two thirds full and place on a tray in the oven for 8-10 minutes.
Allow to cool then remove from the moulds.
Meanwhile, heat a frying pan until hot and add the butter and spinach and cook for two minutes until wilted.
Place the double cream and Kirsch in a saucepan and bring to a simmer.
Season with salt and freshly ground black pepper.
Place in the bottom of a baking dish, top with the soufflé and spoon over the cream sauce.
Top with the remaining grated emmental cheese.
Place under the grill for 4-5 minutes until bubbling. Serve.