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

1. Preheat the oven to 200 degrees
2. 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
3. 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
4. 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
5. Gently fold the whites into the mixture and divide it equally between the four ramekins
6. Cook in the oven for approximately 25 minutes until well risen and browning
7. 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