|
|
Ingredients
30g/1oz butter
30g/1oz plain flour
284ml/half a pint milk
150g/5oz camembert cheese
2 eggs, separated
For the tomato sauce:
1 tbsp oil
half an onion, peeled and chopped
1 garlic clove, peeled and crushed
half a beef tomato
salt and freshly ground black pepper
pinch of chilli flakes
Method
1. Pre-heat the oven to 220C/425F/Gas 7.
2. Scoop the inside of the camembert out and set aside, so you are left with a
shell.
3. To make the souffle, heat the butter in a pan until melted and stir in the
flour. Whisk in the milk until combined. Remove from the heat and stir in the
cheese.
4. Meanwhile, whisk the egg whites in a bowl to form stiff peaks.
5. Beat the egg yolks into the bechamel sauce and then carefully fold in the egg
whites.
6. Spoon the souffle mixture into the camembert shell and place on a baking
tray. Bake in the oven for 6-8 minutes, or until well risen and golden.
7. For the tomato sauce, heat the oil in a pan and saute the onion and garlic
for a few minutes, to soften.
8. Stir in the tomato, seasoning and chilli flakes and heat for a further few
minutes.
9. Using a stick blender, blend the tomato sauce until smooth.
10. Remove the souffle from the oven and spoon the tomato sauce over to serve. |
