|River Thames with St. Paul's Cathedral on Lord Mayor's Day, 1746|
I have always been taught to treat souffles with kid gloves. But if you can make white sauce, you can make cheese souffle. Really. Monitor the time and temperature carefully and you'll be home and dry. It makes a lovely light easy supper. Serve with blanched green beans or a salad.
125g mature cheddar cheese
1/2 tsp french mustard
4 eggs (separated)
Preheat the oven to 180 degrees.
Grease a large souffle dish or 4 individual dishes.
Melt the butter, stir in the flour until smooth and cook over meduim heat for 1 minute. Add the milk and stir well until blended, then bring to the boil, stirring constantly until thickened and smooth. Remove from the heat stir in the mustard, salt, pepper and cheese.
Add the egg yolks one by one whisking well after each addition.
Whisk the egg whites until stiff peaks form. Gently fold egg whites into the cheese mixture.
Pour the mixture into the souffle dish and bake for 30 mins. Munch immediately.