Classic Cheese Souffle

⇐ Recipes from cookery books

Ingredients

3-4 eggs, separated

25g butter

45ml (3 tbsp) plain flour

150ml milk

75g cheese (cheddar or gruyere or similar)

salt & pepper

a little grated parmesan cheese (optional)

Method

1. Melt butter and make a roux with the flour. Cook gently for a couple of minutes till it smells of pastry or biscuits.
2. Add milk to make a thick béchamel sauce. Season and add cheese. Once cheese is incorporated take off heat.
3. Cool slightly and add egg yolks, one at a time, adding the next when the previous one is completely incorporated.
   The steps above can be done a few hours in advance
4. Beat the egg whites till stiff (soft peaks and should be able to hold bowl upside down briefly)
5. Beat in ⅓ of egg whites into cheese sauce until smooth
6. Gently fold in remainder of eggs whites. You are trying to preserve as much air as possible in the mixture. The classic way is with a flexible spatula, around side of bowl and under mix, then cut through centre.
7. Butter a soufflé dish (±1 litre) and tip in some finely grated parmesan cheese and swirl it round the dish to coat the butter.
8. Pour the mixture into the dish and bake for 180℃ for 30 minutes.
9. Eat immediately

Good Housekeeping Step-by-step cookbook Good Housekeeping