Twice-baked cheese soufflé

Ingredients:

Souffle

• 3 tbsp (45 g) butter, plus extra for greasing the ramekins
• 3 tbsp (10 g) finely grated Parmesan, for ramekins
• 3 tbsp. l. (25 gr.) flour
• 1 cup (250 ml) semi-skimmed milk
• 1 pinch of ground nutmeg
• 5 large eggs, separate the whites from the yolks
• 0.5 cups (125 ml) whipping cream, plus extra for greasing
• 2 cups (150 g) coarsely grated Gruyere + extra for sprinkling
• 3 tbsp. l. (45 ml) chopped chives

Sweet pepper coulis

• 1 tbsp. l. (15 ml.) olive oil
• 0.5 cup (75 g) diced onion
• 1 large sweet red pepper, diced
• 1/3 cup (80 ml) water
• 1 sprig of fresh thyme
• 1 sprig of fresh oregano
• Lemon juice

Preparation:

1. Prepare six 150 ml ramekins by greasing them generously with butter and sprinkling them with Parmesan cheese to coat the bottom and sides. Shake off any excess. Refrigerate the ramekins until ready to fill.
2. In a medium saucepan over medium heat, melt the butter. Add the flour and stir with a wooden spoon or spatula until the mixture begins to simmer and releases a faint almond aroma, about 3 minutes. Then, using a whisk, add a third of the milk. Whisk until the mixture thickens (this won't take long). Add the remaining milk and stir until the mixture begins to simmer and thicken, about 3 minutes. Remove the saucepan from the heat and stir in the nutmeg.
3. Place the yolks in a small bowl and, whisking, add a little of the hot milk mixture. Then, pour the egg mixture back into the saucepan and whisk. Stir in the cream to cool the mixture and pour it into the bowl. Once the mixture has cooled to room temperature, stir in the cheese and chives, and season with salt and pepper to taste.
4. Preheat the oven to 180°C. Using a hand mixer or stand mixer fitted with a whisk attachment, beat 5 egg whites on high speed until soft peaks form. Fold one-third of the beaten egg whites into the prepared sauce (they will fall as you mix them—this is normal), then fold in the remaining two-thirds of the egg whites and mix evenly. Transfer the mixture to chilled ramekins and place them on a parchment-lined baking sheet.
5. Bake the soufflés for about 30 minutes, until they're plump, richly golden, and no longer runny in the center (try not to open the oven for the first 20 minutes). Run a thin spatula between the soufflés and the sides of the pans and immediately place them on a baking sheet (turn them upside down so they stand upright). The soufflés can be baked ahead of time and stored in the refrigerator. Bring them to room temperature before re-baking. You can also serve the soufflés hot from the pans at this point.
6. Second bakingIncrease the oven temperature to 200°C (400°F). Generously brush the top of each soufflé with heavy cream (this will keep them soft in the center), and top with grated Gruyère and a little black pepper. Bake for 8–10 minutes, until the cheese is completely melted. Immediately transfer the soufflés to plates and serve.
7. Sweet pepper coulisPlace the pan over medium heat and pour in the olive oil. Add the onion and sauté for 5 minutes, until softened. Add the pepper and sauté for another 3 minutes. Add water, thyme, and oregano. Cook, covered, until the pepper is softened, about 10 minutes. Remove the pan from the heat.
8. Using an immersion blender or a regular blender, puree the mixture until smooth. Strain the sauce, season with salt, pepper, and lemon juice to taste, and serve.
   
   The sauce can be served warm, at room temperature, or chilled.