Name: Twice-Baked Garlic Soufflés
Yield: Makes 6 individual soufflés
Ingredients: 5 tbsp butter; 1 head of fresh garlic, trimmed and chopped roughly, or 5 cloves dried garlic, papery skins removed, chopped; 1/2 tsp vinegar; 1 cup milk; 3 tbsp all-purpose flour; leaves from a couple of sprigs of thyme; 1 cup grated Cantal, Comté or Cheddar cheese; 1/2 cup grated Parmesan; 4 large eggs, separated; 1 1/4 cups heavy cream; seasoning, nutmeg, extra Parmesan, a few bread crumbs; You will need six 3/4-cup individual soufflé dishes

Twice-Baked Garlic SoufflésJonathan Buckley

Raynaudes is not far from the garlic capital of the southwest, at Lautrec, south of Albi. Lautrec garlic is a special variety, protected by an appellation d'origine contrôlée, with pink skin. It keeps well and the cloves are a good even size.

MAKE IT LOOK GREAT

I like to tuck a couple of cloves of garlic confit around each soufflé as it comes out of the oven. To make this, I poach skinned garlic cloves in olive oil to cover for 20 minutes till tender. The oil the garlic has been cooked in is useful for other dishes and dressings.

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