Cheese soufflé
Cheese soufflé. As Americans would say, 'super impressive'. In reality a cheese sauce
with whisked egg whites baked! Always a favourite.
Serves 2/3 people as a main course and 4/5 people for a first course/starter
Ingredients:
Butter - 2 oz plus some to grease your dishes
Plain Four - 2oz
Mustard - 1 tablespoon (your choice of mustard, English or Dijon)
Milk 300 gms
4 Eggs
Cheese 4oz (2oz strong cheddar and 2oz parmesan mix)
Salt and Pepper for seasoning
If you have them a bay leaf and a small handful of fresh thyme brilliant with cheese
How to....
For preparation: A Saucepan, a wooden spoon, electric or balloon whisk, a measure for the dry goods and for the liquids, a cheese grater, a cup for the egg yolks a bowl for the egg whites large enough to whisk in.
For cooking: A high sided oven proof dish 8cm high 15 cm wide or individual ramekins.
How to:
Stage 1 - Measure out your ingredients, separate your eggs and grate your cheese. Do not whisk your egg whites until the time of cooking.
Stage 2 - Put the butter into the saucepan on a low to medium heat to melt the butter and add the flour and stir with a wooden spoon until the butter and flour have made a paste and it has formed one lump.
Then add the milk, a little at a time so that the milk can be absorbed by the paste bit by bit so that it becomes a thick sauce without lumps.
Next add the mustard, grated cheese, bay leaf and thyme. Keep stirring until the cheese melts into the sauce, taste and season with salt and pepper.
Let it to cool and once it has cooled a little, add one or two egg yokes to the sauce… mix in quickly to stop egg lumps forming. You can put this rich cheese sauce in the fridge if you are not using it until later or the next day.
Stage 3 - Take out any bay leaves or thyme stalks and stir the cheese sauce if out of the fridge and then whisk your egg whites until they form soft stiff peaks and are light and airy.
Next, fold the whisked egg whites into the cheese sauce, gently is the important word here….. combine the sauce and the whites keeping the mixture as airy as you can. Do not mix quickly or knock out all of the air until nearly a uniform mixture, don’t worry if you have streaks of egg white it still works.
Grease the inside of the ovenproof dishes/ramekins, with butter before spooning your airy cheese sauce into each one. Fill to ¾ full. They are now ready for the oven. The oven temperature should be at 180/200c fan or gas mark 6. Again at this stage you can let it stand. Whilst you gather your guests.
It will take 20 - 25 minites to cook. Do not open the door until you sure it has had 20/25 minutes. it should be brown on top. Use an oven glove and take it straight to the table to impress your guests, before it collapses and looks less brilliant! It does collapse as soon as you serve it ... but the laste is incredible. Serve with a green salad to counter act the richness.
