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Cheese souffle Recipe

Ingredients

How to make it

  • Firstly make a rue. Melt the butter in a pan and stir in the flour. Cook for a short while just until the butter flour has browned ever so slightly, Add the milk slowly (some will tell you to warm the milk first but I find that cold milk works just fine – the important tip is never stop stirring). Stir in the cheese, a little mustard and seasoning and then remove from the heat and add the egg yolks. At this point you can add anything else you want to flavour your soufflé like chopped spinach.
  • Beat your egg whites until stiff and then fold the sauce into the whites. Do it gently so that you keep lots of air in the soufflé – this is why it rises.
  • Put the mixture into a bowl and tie a piece of greaseproof paper around the bowl to make a mould to stop the whole thing collapsing over the side.
  • Pop into a pre-heated Gas Mark 5 (medium) oven for 25 minutes.

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The Cook

foodari London, GB

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