Accomplishing a Classic with ‘The Mini Mes and Me’ – Soufflé
Mastering the perfect rise on your soufflé, whether sweet or savoury, can take a bit of practise but once achieved you will have a delicious dish the whole family will enjoy time and time again.
If you combine our top tips with this tasty cheese soufflé recipe it should make the entire cooking experience a doddle – the Mini Mes love the taste and they often help to make them too.
Ingredients (serves 4)
45g Butter (and extra for greasing)
Parmesan or breadcrumbs
45g plain flour
½ tsp mustard
300ml milk
4 British Lion eggs
80g cheddar cheese, grated
Method
- Preheat the oven to 200 degrees
- Grease 4 ramekins with butter, scoop in some parmesan cheese or breadcrumbs (whichever you prefer/have available) and rotate so it provides a thin coating on the sides. Tap out any excess
- Warm a saucepan over a low heat and melt the butter. Add the flour to make a roux and then gradually add in the milk to make a white sauce. Increase the temperature a little and stir continuously until thickened then set to the side to cool
- Crack the eggs and separate the white from the yolks. Mix the yolks, mustard and grated cheese in with the cooled white sauce and whisk the whites in a bowl until soft peaks form
- Gently fold the whites into the mixture and divide it equally between the four ramekins
- Cook in the oven for approximately 25 minutes until well risen and browning
- Serve
Top Soufflé Tips
- Use room temperature eggs as this makes them easier to whisk
- Remove any excess mixture from the pot edges and run a palette knife around the rim to help it rise while cooking
- Opt for the lower shelf in the oven if possible
- Don’t open the oven when the soufflé is cooking as this may cause it to sink – wait until it is done
