Name: Cheese and herb souffle
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 60 gram unsalted butter; 1/3 cup (25g) finely grated parmesan cheese; 1/4 cup (35g) plain flour; 1 cup (250ml) milk; 3 egg yolks; 200 gram taleggio cheese (or washed rind cheese), chopped; 2 tablespoon finely chopped fresh flat-leaf parsely; 2 tablespoon finely chopped fresh basil; salt and freshly ground pepper; 6 egg whites

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.

Serves 6

Prep

20M

Cook

30M

Total

50M

Ingredients

60 gram unsalted butter

1/3 cup (25g) finely grated parmesan cheese

1/4 cup (35g) plain flour

1 cup (250ml) milk

3 egg yolks

200 gram taleggio cheese (or washed rind cheese), chopped

2 tablespoon finely chopped fresh flat-leaf parsely

2 tablespoon finely chopped fresh basil

salt and freshly ground pepper

6 egg whites

Method

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.
Note

Women's Weekly Food

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