| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Upper, Crust |
6 |
servings |
INGREDIENTS
| 100 |
g |
Butter |
| 50 |
g |
Cornflour |
| 600 |
ml |
Milk |
| 50 |
g |
Grated Cheddar cheese |
| 50 |
g |
Grated Parmesan |
| 1 |
ts |
Powdered mustard |
| 6 |
|
Egg whites |
| 4 |
|
Egg yolks |
| 25 |
g |
Unsalted butter |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
Preheat the oven to Gas5/375degF/190degC.
Melt the butter in a heavy-based saucepan, add the cornflour and cook
through. Slowly add the milk to form a thick sauce.
Stir in the Cheddar cheese, Parmesan and powdered mustard. Stirring
continuously allow the sauce to become a smooth consistency.
Grease a 2 pint souffl. dish with the butter.
In a clean bowl, whisk the egg whites until they are stiff and can
form soft peaks.
Add the egg yolks to the cheese sauce, season generously and mix well.
Very carefully fold the egg whites into the sauce and then pour into
the buttered souffl. dish.
Cook for 35-40 minutes until souffl. is risen and golden.
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