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Recipe

Savoury cheese and herb souffles

Jan 28, 2012 1:00pm
  • 20 mins preparation
  • 20 mins cooking
  • Serves 4, Makes 4 Item
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Ingredients

Savoury cheese and herb souffles
  • 20 gram butter, melted, plus 60g extra
  • 1/2 cup dried breadcrumbs
  • 1/4 cup plain flour
  • 300 millilitre milk
  • 1 cup cheddar, grated
  • 1/2 cup parmesan, grated
  • 2 teaspoon dijon mustard
  • 1/4 teaspoon cayenne pepper
  • 4 separated eggs
  • 2 tablespoon chives, chopped

Method

Savoury cheese and herb souffles
  • 1
    Preheat oven to hot, 200°C. Brush four 1 1/4-cup ramekins with melted butter. Dust with breadcrumbs. Place a baking tray in oven to heat.
  • 2
    In a medium saucepan, melt extra butter on medium. Add flour and cook, stirring, 1 minute. Remove from heat.
  • 3
    Gradually stir in milk until smooth. Return to heat. Cook, stirring, until mixture boils and thickens. Simmer 3 minutes. Add cheeses, mustard and cayenne, stirring well. Whisk in yolks and chives. Season to taste. Set aside.
  • 4
    In a bowl, using an electric mixer, beat egg-whites until soft peaks form. Lightly fold one-third egg-whites into cheese mixture, until just combined. Gently fold remaining egg-whites through.
  • 5
    Spoon mixture evenly among ramekins, smoothing tops. Run your finger around inside edge, for an even, "top hat" rise.
  • 6
    Place ramekins on tray. Bake 15-20 minutes, until puffed and golden. Serve straight away.

Notes

The butter and flour paste is known as a "roux". The proportion of this to milk determines the thickness of the end sauce. Never beat egg-whites until ready to use, as they will deflate.

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