Classic Cheese Souffle

 

Ingredients

  • 60 g butter
  • 45 g plain flour
  • 300 ml milk
  • 4 eggs separated
  • 90 g gruyere cheese grated
  • 1 tbs parmesan
  • 1/4 tsp made English Mustard
  • salt and pepper

Method

  1. Preheat the oven to 190C / Gas Mark 5
  2. Meil the butter in a large pan and stir in the flour and cook for 1 minute.
  3. Remove from the heat and gradually blend in the milk.  Heat, stirring until thickened.
  4. Beat in the egg yolks and the cheeses.  Season with the mustard and salt and pepper to taste.
  5. Beat in the egg whites until thick.  Using a metal spoon, fold a quaarter into the cheese mixture, then fold in the remainder.
  6. Turn into an oiled 2pt souffle dish and bake for 35 to 40 minutesuntil well risen and golden.
  7. Serve immediately.

Remember time and souffle wait for now man so it is essential that it is served and eaten immediately.

Variataion: Use 60 g of a good flavoured hard cheese and 60 g of chopped chicken or ham or peeled prawns, chopped mushrooms or flaked mackeral.

Page last updated 14 September 2010