INGREDIENTS

INSTRUCTIONS

Place the milk, onion, bay leaf and peppercorns in a saucepan and bring
slowly to the boil. Leave to infuse for a few minutes.
Melt the butter in a saucepan, add the flour and cook, stirring for 1-2
minutes. Remove from heat and gradually stir in the strained milk. Return
to the heat and cook gently for 2-3 minutes.
Add the cheese and stir until melted. Stir in the egg yolks and season with
salt & pepper. Transfer the mixture to a large mixing bowl.
Whisk the egg whites until holding soft peaks. Stir a heaped tablespoon of
the whisked whites into the cheese mixture then gently fold in the rest.
Spoon the mixture into eight well buttered ramekins. Place in a roasting
tin and pour boiling water into the tin to come one third of the way up the
sides of the moulds.
Place in a preheated oven 180C, 250F, gas mark 4, for 15 minutes or until
well risen and set. Remove.
Turn each out into a butter ovenproof dish. Pour over cream, sprinkle with
the cheese and place in a preheated oven, 200C, 400F, gas mark 6 for 15-20
minutes, or until well risen and golden brown.
Converted by MC_Buster.
NOTES : These light souffl.s can be cooked the day before they are required
and then popped in the oven to rise again just before serving. They make a
perfect first course for a dinner party, or serve with salad leaves and
crusty bread for a light lunch.
Converted by MM_Buster v2.0l.

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