Individual Cheese Souffles (Recipe)

From Cake and Bake Show

Individual Cheese Souffles (Recipe)

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Individual Cheese Souffles (Recipe)

From Cake and Bake Show

£0.00

Ingredients
60g unsalted butter
45g plain flour
Pinch cayenne pepper ½ tsp powdered mustard
200ml warm milk
50g mature Cheddar, grated
25g Parmesan
4 eggs, separated, plus 1 egg white
Prep 15 mins cook 15 mins SERVES 4

With their soft, fluffy texture and intense hit of cheese, these hot soufflés are as light as air. Made mainly from store- cupboard ingredients, you can knock them up in half an hour, and all they need is a simple green salad to turn them into a light meal. Even better, you can prepare them ahead of time (see tip).

1. Preheat the oven to 200°C/180°C fan oven/gas mark 6. Preheat a baking sheet. Grease four 250ml ramekins. Melt the remaining butter in a pan, stir in the flour, cayenne and mustard and cook for 2 minutes without browning. Gradually stir in the milk, bring to the boil, still stirring, and cook gently for 2 minutes, beating well to remove any lumps.

2. Remove from the heat, stir in the Cheddar and half the Parmesan then cool slightly. Gradually beat in the egg yolks. Whisk the egg whites in a clean, grease-free bowl until the mixture stands in stiff peaks. Fold a large spoonful of the whisked whites into the sauce to soften, then, using a metal spoon, carefully fold the rest into the cheese sauce.

3. Pour the mixture evenly between each ramekin, making sure it comes to the very top. Use a palette knife to flatten the surface. To help the soufflés rise, run your finger or thumb around the edges. Sprinkle with the rest of the Parmesan cheese and stand the dishes on the hot baking sheet.

4. Bake in the well-heated oven for 12-15 minutes until well risen and golden brown. They’re ready when you shake the ramekin and they wobble ever so slightly. Now it’s a race against time to serve them before they collapse. Quickly place the risen soufflés on small plates and serve at once.

Cake & Bake Show tip: To prepare ahead, make up the sauce to the stage where the cheese and yolks are incorporated, then cover tightly with cling film. Prepare the dishes. When ready to cook, complete the recipe.

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