Classic Cheese Soufflé
Sometimes the thought of making a soufflé can me rather daunting but trust me, this recipe never fails. Its very easy and the end result really will impress. Just make sure you follow the instructions and voila, you will have a bowlful of delicious cheesy goodness, light and fluffy with every mouthful.
Great as dinner party starter or light supper time meal.
Try it with Jules Tomato Sauce
Ingredients
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Soft butter for generously coating the souffle dish
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Cheese Souffle Mixture
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50g butter
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50g plain flour
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1 tsp dry mustard powder
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300ml milk
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4 eggs- separated
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100g grated extra strong cheddar or fresh parmesan cheese
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Sea salt
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Generous amount of coarsely ground black pepper
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Herby Breadcrumbs
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25g breadcrumbs
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1 tbsp finely chopped parsley
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Coarsely ground black pepper
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Garnish
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Fresh parsley- roughly chopped
Instructions
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Prepare the soufflé dish:
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01 Grease heavily with softened butter. Sprinkle with the herby breadcrumb mixture and rotate the dish to ensure all the sides are evenly covered. Tip out any excess breadcrumbs.
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Prepare the soufflé thick white sauce:
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02 Melt butter, add flour and mustard powder. Cook 1 minute, stirring all the time. Remove from the heat.
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03 Slowly add the milk. Mix well and return to the heat. Bring to boil and cook well, stirring all the time, for 5 minutes. Pour into a bowl to cool.
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04 Add egg yolks and all the cheese. Blend well. Season.
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Whites:
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05 In a separate bowl, whisk egg whites until firm.
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Assemble together for baking:
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06 With a large metal spoon, fold all egg whites gently into the cheese sauce mixture, adding a little at a time. DO NOT OVER BEAT.
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07 Spoon mixture into prepared dish and bake until well risen, golden brown yet slightly wobbly.
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Serve:
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08 Take to the table immediately with a light scattering of freshly chopped parsley on the top.
Notes
Best to use a 15cm soufflé dish, prepared. This is important as the soufflé mixture literally holds on to the breadcrumbs as it climbs up the dish as it rises during cooking! I find for this soufflé there is no need to add a paper collar, however, as a tip to ensure the mixture rises above the rim and does not stick, run a cutlery knife around the edge to create what is referred to as the top hat effect! Place the soufflé on a pre-heated baking tray as this will also provide an additional 'boost' during the cooking process.
