Cheese Soufflés

Full Recipe in Details

STARTING GUIDE
  • Cooking Level: Easy

  • Category: Starter or Light Lunch

  • Prep Time: About half an hour

  • Cooking Time: 20/25 minutes

  • Servings:  6 helpings

INGREDIENTS
  • 5 tbsp of Parmesan, grated

  • 240ml of whole milk

  • 3 tbsp of plain flour

  • 60gm of unsalted butter (room temperature) plus extra for greasing

  • 6 eggs, separated

  • 175gm mature cheddar, grated

  • 1 tbsp of chives, chopped

  • Salt & pepper

METHOD / INSTRUCTIONS
  • Pour the milk into a saucepan and warm gently over a low heat to take the chill off. Sift in the flour and mix well with a hand whisk.

  • Cook on a moderate heat until the mixture thickens and there are no lumps. Remove from the heat and beat in the butter.

  • Beat in the egg yolks, one at a time, and then add the cheddar, chopped chives, salt & pepper.

  • Grease 6 moulds (I use tea cups) with softened butter and then coat the insides with the grated parmesan.

  • Whisk the egg whites in a clean bowl until firm. Carefully fold the egg whites into the cheese sauce, taking care not to deflate them or overworking.

  • Spoon the mixture into the moulds and cook in a steamer for 12 minutes. When cooked, remove from the steamer and leave to cool for 10 minutes until they are cool enough to handle.

  • Remove the soufflés from the moulds. At this stage you can put them in the fridge to finish off the next day or you can cook them straight away.

  • Preheat the oven to 200C /Gas mark 6. Put the soufflés on a baking tray lined with greaseproof paper and bake for about 8 minutes.

  • Serve with a delicious salad and dressing!!