Cheese soufflé
45 min
Individual soufflés make a stunning start to a meal. Try to use a well-flavoured cheese to get the maximum impact.
Maggie Pannell
13 people made this
Ingredients
Serves: 8
- 40g butter
- 40g plain flour
- 250ml semi-skimmed milk
- 100g mature Cheddar, grated
- pinch of chilli powder
- 2 tsp chopped fresh thyme or 1 tsp dried
- 4 eggs, separated
- salt and freshly ground pepper
- small sprigs of fresh thyme to garnish
Method
Prep:30min ›
Cook:15min ›
Ready in:45min
- Preheat the oven to 190°C (gas 5). Generously grease eight 250ml soufflé dishes and place them on a baking tray.
- Melt the butter in a saucepan, add the flour and stir to blend for 1 minute. Add the milk gradually and bring to the boil, stirring all the time until thickened. Add the grated cheese, chilli powder, thyme and a generous grinding of pepper. Stir and leave to cool for about 10 minutes.
- Blend the egg yolks into the cheese sauce, two at a time.
- Sprinkle the egg whites with a pinch of salt and whisk until stiff peaks form. Whisk one quarter of the egg whites into the sauce, then gently fold in the remainder, using a large metal spoon.
- Divide the mixture among the dishes and bake for 15 minutes until risen and golden. Serve at once, garnished with fresh thyme.
COOK SMART
To make 1 large soufflé, pour the mixture into a greased 1.7 litre soufflé dish. Bake for 25 minutes until risen and golden.
