INGREDIENTS

INSTRUCTIONS

1. Preheat the oven to 180C/350F/Gas 4. Lightly grease six 175ml/6 fl oz
ramekins or tea cups. Heat the milk in a pan with the onion and nutmeg
until just boiling. Strain into a jug and discard the onion.
2. Melt the butter in a pan, add the mustard powder and flour and cook for
1 minute, stirring occasionally. Bring to the boil and simmer for 1 minute
until thick and glossy. Add two-thirds of the cheese and stir until melted.
Season to taste. Allow the sauce to cool slightly, then beat in the egg
yolks.
3. Whisk the egg whites until stiff, then using a large metal spoon,
carefully fold into the souffl. base with the chopped herbs. Divide the
mixture between the prepared ramekins or tea cups and place in a large
roasting tin so that it comes halfway up the sides of the ramekins. The
dishes should be no more than two-thirds full with the mixture. Bake for
15-20 minutes until the mixture is risen, golden and set.
4. Allow the souffl.s to cool (they will sink slightly). Loosen from the
ramekins and turn out on to a tray. At this stage they can be refrigerated
for up to 2 days before re-baking.
5. Preheat the oven to 200C/400F/Gas 6. Butter 6 individual ovenproof
serving dishes and place the souffl.s upside down in the dishes. Sprinkle
over the remaining cheese, cherry tomatoes and basil leaves (in photo both
arranged round outside of souffl. - leaning up against it) then pour over
the cream and bake for 14-15 minutes until golden. Serve immediately.
NOTES : Preparation: 15 minutes Cooking: 45 minutes Serves 6 Per serving:
327 cals, 26g fat Author Vanessa Scott: This foolproof recipe is one of my
favourites because of the preparation you can do in advance. You can cook
it once and put in the fridge overnight. Then all you need do the next day
is pour over the cream, herbs and tomatoes and bake for the second time -
with perfect results. I often make it in batches and store it in the fridge
for one or two days before baking it for the second time. Depending on the
seasons, I also add various ingredients to the cream, such as fresh
tomatoes or basil or I might use wild mushrooms gathered fresh from the
woods nearby.
Recipe by: BBC Vegetarian Good Food, July 1997 Posted to MC-Recipe Digest
V1 #645 by Kerry Erwin <kerry@north.org> on Jun 16, 1997

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