Healthier twice-baked cheese soufflés

Instructions

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1 Up to 24 hr before you want to serve the soufflés, lightly brush 6 x 150ml ramekins with olive oil and coat with the polenta, shaking out any excess. Put the ramekins in a small roasting tin.

2 Melt the butter with the 1½ tablespoons oil in a medium pan, then stir in the flour and cook, stirring, for 1 min. Remove the pan from the heat and add the milk, little by little, stirring well until smooth. Return the pan to the heat and cook, stirring constantly, until the mixture thickens and comes to the boil. Remove the pan from the heat. Reserving 1 heaped tablespoon of the parmesan, stir the rest into the mixture with the mustard. Add the soft cheese in small spoonfuls and stir to combine. Add the chives, season with ground black pepper, then leave to cool slightly. Meanwhile, make the salsa. In a small bowl, combine the tomatoes, onion, tomato purée and crushed chillies. Season with ground black pepper, then cover and chill until ready to serve.

3 Preheat the oven to 200°C/fan 180°C/gas 6. Beat the 2 egg yolks into the cooled cheese mixture. In a clean mixing bowl, whisk the 3 egg whites to stiff peaks. Use a large metal spoon to fold 1 tablespoon of the whisked egg whites into the cheese mixture to slacken slightly. Gently and evenly fold in the remaining whites, half at a time, into the cheese mixture, keeping the mixture light and airy. Divide evenly among the prepared ramekins. Pour enough cold water into the roasting tin to come halfway up the sides of the ramekins, then bake for 15–18 min until golden and risen. Remove the soufflés from the tin and set aside to cool – they will sink. Once completely cold, cover the ramekins and put in the fridge to chill.

4 To reheat the soufflés, remove them from the fridge about 10 min before baking. Preheat the oven to 200°C/fan 180°C/gas 6. Turn each soufflé out of its ramekin and put it, right-side up, on a baking sheet lined with baking paper. Sprinkle over the reserved parmesan, then bake for 10 min or until risen. Serve with the salsa, extra snipped chives and the rocket.