Simple to prepare, this savoury dish looks as good as it tastes
Ingredients
- 2tbsp finely grated Parmesan
- 50g butter, plus extra for greasing
- 50g plain flour
- 400ml full-fat milk, warmed
- Pinch mustard powder
- Pinch freshly grated nutmeg
- Salt and freshly ground pepper
- 125g mature Cheddar, grated
- 4 large eggs, separated
WEIGHT CONVERTER
Method
- Grease a 20cm (1.5 litre) soufflé dish with butter and coat inside of dish with Parmesan. Preheat oven to 190C/Gas 5. Put a baking sheet in to heat up.
- Melt butter over a low heat, add flour and stir to form a roux. Cook over a gentle heat for 2 minutes, stirring continuously. Remove from heat and gradually add milk, stirring. Return to a low heat and bring to the boil, stirring well. Stir for 1 minute until you have a smooth thick sauce.
- Remove from the heat and season with mustard, nutmeg, salt and pepper. Cool slightly, stir in cheese and beat in egg yolks.
- Whisk the egg whites until they're stiff, then stir a spoonful into the cheese sauce to relax the mixture. Pour the sauce over the remaining egg whites and gently fold together.
- Pour into soufflé dish, place on the hot baking sheet, then bake for 30 to 35 minutes until well risen, golden and just firm to the touch. Serve immediately.
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