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Mains
Cheese Soufflé
Tall, light, aromatic — a cheese soufflé depends entirely on the freshest egg whites.
Method
- 01
Make a thick béchamel with butter, flour and milk.
- 02
Stir in the cheese and yolks; season.
- 03
Whisk whites to firm peaks.
- 04
Fold whites gently into the base.
- 05
Spoon into buttered ramekins.
- 06
Bake at 190°C for 22 minutes — do not open the oven.
Chef's tip
Freshness is everything — the fresher the whites, the higher the rise.
