Cheese soufflé
- Serves 4
This luxurious French dish maybe a little tricky, but it's definitely worth a shot. After all, it's oh so tasty
Recipe courtesy of www.thehappyegg.co.uk
Method
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Step 1
Preheat the oven to 180ºC/350ºF/Gas Mark 4.
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Step 2
Begin by making a roux. Melt the butter in a pan and whisk in the flour – it should become a crumbly mixture. Continue to gently whisk while slowly adding the warmed milk, until a paste has formed which is the consistency of double cream. You may not need to use all the warmed milk.
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Step 3
Add the cheese, anchovy paste and salt and pepper. Whisk all together until the cheese has melted. Take off the heat for 5 minutes.
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Step 4
When cool enough to touch, add the egg yolks and a teaspoon of warm water, then whisk together.
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Step 5
Prepare four ramekins, or a large dish, by rubbing the edges with butter, then chilling them in the fridge.
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Step 6
In a separate bowl, whisk the egg whites until peaks form and hold stiff peaks.
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Step 7
Fold ¼ of the egg whites into the mixture and mix thoroughly – this will bind the egg whites and the mixture together. Then very gently using a wooden spoon, fold the remaining egg whites into the mixture, taking care to keep as much air in the mixture as possible.
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Step 8
Pour the mixture into the ramekins up to approximately ⅔ deep.
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Step 9
Place ramekins on a preheated baking tray and using a blow torch, quickly and lightly, brown the tops before placing in the oven for 10-12 minutes. Serve immediately.
