Cheese Souffle
KBB#12 Round up - Savoury Baking

Cheese Souffles
Source : the Perfect cookbook by David Herbert. Penguin book Australia Ltd 2003.
100 gr unsalted butter
½ Plain flour
300 ml milk
1 c grated cheddar cheese
2Tbs freshly grated parmesan
½ Dijon mustard
a pinch of cayenne pepper
4 eggs, separated
transfer the mixture into a bowl and stir in cheddar, parmesan, mustard and cayenne pepper. Lightly beat the egg yolk and add into the cheese mixture. Mix well.
With elelctric mixer, whisk the egg whites in a clean bowl until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites.Spoon the mixture into prepared dishes and bake for 20 - 25 minutes or until risen and golden. Don't be tempting to open the oven until the souffle have risen. Serves immediately.













