A light-as-air soufflé is a wonderful thing. This easy, cheesy version is pillowy and inviting – a great dinner party starter or light lunch in the garden sun.
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Ingredients
- 50g butter, plus extra for greasing
- Handful fine white breadcrumbs
- 50g plain flour
- 300ml whole milk, warmed
- 75g strong hard cheese (cheddar, lincolnshire poacher or a mix), grated
- 75g stilton, crumbled
- 5 large free-range eggs, separated
- 2 tsp wholegrain mustard
You’ll also need…
- 15cm soufflé dish (about 1 litre capacity)
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Method
- Heat the oven to 200°C/180°C fan/gas 6. Put a baking sheet in the oven to heat up. Butter the sides and base of the soufflé dish and scatter the breadcrumbs inside the dish, turning to coat evenly.
- For the soufflé base mixture, melt the 50g butter in a pan over a medium heat, whisk in the flour and cook, stirring, over a medium heat for 2 minutes, until it smells biscuity (this is called a roux). Take off the heat and whisk in the milk to make a smooth sauce, then put back on a medium-high heat and cook, stirring with a wooden spoon to form a thick glossy sauce. Transfer to a mixing bowl, then stir in the grated/crumbled cheeses, egg yolks, mustard and seasoning.
- Put the egg whites into a large spotlessly clean mixing bowl and, using a hand-held mixer, whisk on slow until foamy, then increase the speed and whisk to stiff peaks.
- Using a metal spoon, fold a dollop of egg white into the soufflé base mixture to loosen it, then carefully fold in the rest until it’s all incorporated. Pour the mixture into the prepared soufflé dish.
- Bake on the hot baking sheet for 40-45 minutes until risen, golden brown and just starting to crack on the surface (it will carry on cooking as you take it to the table). Serve with a fresh salad with sliced apples and walnuts if you like, as a starter or light lunch.
Nutrition
- 483kcals Calories
- 35.5g (19.5g saturated) Fat
- 24.5g Protein
- 15.9g (3.7g sugars) Carbs
- 0.7g Fibre
- 1.5g Salt
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