Cheese and herb souffle

Give a savoury twist to the decadent French souffle. Oozing with melted parmesan and taleggio cheese this is yet another example of good French food.
Cheese and Herb SouffleAustralian Women's Weekly



1.Preheat oven to moderately hot, 200°C (180°C fan-forced). Using 10g of the butter, grease 6×1 cup (250ml) souffle dishes. Coat the dishes with parmesan cheese, place on an oven tray.
2.Melt remaining butter in small saucepan; add flour and cook, stirring, until mixture bubbles and thickens. Gradually add milk, whisk until mixture boils and thickens.
3.Transfer milk mixture to a bowl. Stir in egg yolks, taleggio cheese and herbs. Season to taste with salt and pepper.
4.Beat the egg whites in a large bowl with an electric mixer until soft peaks form. Gently fold egg whites into cheese mixture in two batches.
5.Divide mixture among dishes and bake in a moderately hot oven for about 2 minutes or until puffed and browned.

Not suitable to freeze or microwave.


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