| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Anton, Mosimann, Naturally | 4 | servings | |
INGREDIENTS
| 10 | g | Butter |
| Finely grated cheese for coating | ||
| 50 | g | Butter |
| 25 | g | Plain flour |
| 250 | ml | Milk |
| 4 | Eggs; separated | |
| 150 | g | Cheddar cheese; grated |
| Salt | ||
| Cayenne | ||
| Nutmeg | ||
| 1 | ts | Cornflour |
INSTRUCTIONS
Preheat the oven to 180C/350F/gas 4. Butter and coat the inside of a large souffl. dish with cheese. Turn and shake off any surplus flour. Melt the butter in a pan and add the flour. Stir to a paste, cook for about 3 minutes. Gradually add the milk whisking continuously, until it is a thick mixture resembling b.chamel. Remove from the heat. Add the egg yolks and cheese and season with salt, cayenne and nutmeg. Whisk the egg whites with a pinch of salt and the cornflour until stiff. Take a third of the egg white and mix into the cheese mixture. Fold in the remainder using a spatula. Fill the prepared souffl. dish. Bake for 20 to 25 minutes until risen and golden. Serve immediately DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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