Twice-baked sweetcorn soufflés
- September 2013
- Serves 6
- Hands-on time 1.5 hours, oven time 20 min
Twice-baked soufflés were fashionable in the 1980s. This recipe from Sybil Kapoor is perfect for dinner parties as you can make them the day before, then reheat at the last moment.
- 45g (26.6g saturated)
- 47.8g (4.3g sugars)
To strip kernels from corn cobs, trim the stem so you can hold the cob upright on a secure chopping board. Use a small sharp knife to slice carefully down the
sides of the cob. One large cob yields about 115g kernels.
Stir leftover corn into soups, or fry in olive oil over a high heat until crisp, then scatter over salads.
Make the soufflés the day before up to the end of step 6, cover loosely in cling film and store in the fridge. Bring to room temperature, then continue.
Greasy spoons, bowls or whisks can prevent egg whites whipping correctly, which can cause soufflés to collapse. Make sure everything is clean and dry, and use ingredients at room temperature.
Richer, sweeter and spicy flavours here, so crank up the power to a riper, bigger white – perhaps Aussie chardonnay.
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