Cheese Soufflé
Hello Readers,
I have lots of recipes coming up so expect a few this week!
This is a soufflé I made at school, I must confess I had never made a soufflé until yesterday but have always wanted to, after tasting this you will know why.
There is one key rule when making a soufflé- keep the air in the egg whites, my key tip to do this is add a little of the white to the sauce first to loosen it, make sure that the sauce is very cold before you add the egg so that it doesn't cook.
It is important that you use whole milk and double cream with butter and not other lower fat products or alternatives if you want the richest and most flavoursome soufflé.
Ingredients:
20g butter plus extra for greasing
15g plain flour
1/2tsp mustard
Pinch cayenne pepper
150ml whole milk
1tbsp double cream
55g grated cheddar cheese
Salt and pepper
2 large eggs, separated
Method:
Preheat the oven to 220C/Gas 7
Brush the inside of 2 ramekins with melted butter.
Make a roux sauce by melting the butter, whisking in the flour when the butter is fully melted then slowly adding the milk, whisking until there are no lumps and the sauce is thick.
Remove from the heat and add the cheese, egg yolks, cayenne, cream and seasoning. Beat until smooth.
Whisk the egg whites until stiff peaks form, fold into the cheese mixture.
Spoon the mix into ramekins.
Place the ramekins on a baking tray and bake for 8-10 minutes until well risen and golden brown.
The Food Kid