Coastal Mature Cheddar and organic Parmesan are combined in these light-as-a-feather individual soufflés. They rise magnificently and take very little time to cook. An impressive starter for a special meal.
You will need 8 ramekins 8cm diameter, 4cm deep.
Makes 8 individual soufflés.
Recipe ©Christine McFadden 2016
1 hour, 15 minutes
- 35g Unsalted butter plus a knob melted for greasing
- 50g Parmesan (preferably organic), finely grated, plus extra for sprinkling
- 25g Plain flour
- 300ml Milk warmed
- 4 Eggs (preferably free-range or organic), at room temperature
- 50g Coastal Mature Cheddar finely grated
- A pinch cayenne pepper
- A pinch nutmeg freshly grated
- sea salt
- freshly ground black pepper
- Prepare the soufflé dishes. Brush the base and sides with the melted butter. Dust with Parmesan.
- Preheat the oven to 200°C/gas 6. Boil a kettle of water. Have ready a roasting tin large enough to take the soufflé dishes.
- Melt the 35g of butter in a heavy-based saucepan. Stir in the flour and cook over medium heat, stirring constantly for 2 minutes. Do not allow to brown.
- Remove from the heat. Whisk in the warm milk.
- Return the pan to the heat. Keep whisking until the mixture comes to the boil. Simmer very gently for 4–5 minutes, stirring, until very smooth and lump-free. Remove from the heat and let cool slightly.
- Separate the eggs. Put the whites in a spotlessly clean dry bowl (not plastic). Put the yolks in a small bowl.
- Whisk the whites with a small pinch of salt until they form stiff peaks. Set aside while you finish the sauce.
- Season the sauce with a pinch of cayenne pepper, nutmeg, sea salt and freshly ground black pepper.
- Gradually beat in the egg yolks.
- Whisk in the grated cheeses. Stir over gently heat until the cheese melts and the mixture looks smooth. Remove from the heat and pour into a roomy jug.
- Using a large metal spoon, fold about one-third of the whisked whites into the cheese mixture, to slacken it. Then gently fold in the rest.
- Put the soufflé dishes in the roasting tin. Pour in the cheese mixture, filling them about three-quarters full.
- Pour in enough hot water to come half-way up the sides of the dishes.
- Bake in the oven for 8–10 minutes until well-risen and golden on top.
- Serve immediately.