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Ingredients
For the cheese sauce
2½ tbsp butter
1½ tbsp plain flour
210ml/7½fl oz milk
1 tbsp double cream
55g/2oz cheddar cheese, grated
For the soufflé
3 eggs, separated
½ lime, juice only
1 tsp wholegrain mustard
butter, for greasing
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the butter into a saucepan and as it begins to melt add the flour.
3. Cook for 2-4 minutes then add the milk and stir well. Continue stirring and
bring it to the boil.
4. Once the sauce begins to boil, lower the heat and add the cream and the
cheese.
5. Once the cheese has melted and the sauce is nice and thick remove the pan
from the heat.
6. For the souffléWhisk the egg whites and lime juice in a clean bowl, until
stiff peaks form.
7. Gently fold in the cheese sauce then fold in the egg yolks and the mustard.
8. Grease two ramekins and pour in the soufflé mixture.
9. Bake in the oven for six minutes, or until risen and golden.
10. Remove from the oven, place on a serving plate and serve immediately. |
