This 3-cheese soufflé is the business
Two things you need to know about this soufflé – firstly, it contains no less than 3 delicious cheeses. Secondly, it’s surprisingly easy to make – just follow the steps.
Ingredients:
- 60 g butter, plus extra to grease
- 60 g flour
- 2 cups milk
- 100 g Royal Ashton, grated
- 50 g Overberg, grated
- 100 g Mature Cheddar, grated
- 8 free range egg yolks
- Nutmeg grated, to taste
- 10 free range egg whites
Method:
- Preheat the oven to 200°C. Grease a bowl or four individual moulds with a little butter. If using a large bowl, cut a strip of greaseproof paper and fold over lengthways to make a collar to cover the top edge of the mould. Grease it, wrap around and fasten with string to secure – this will prevent the mixture from overflowing as it bakes.
- In a saucepan over a medium heat, melt the butter and whisk in the flour until thick.
- Remove from the heat and add the milk, whisking until smooth and thick. Return to the stove and gently simmer for 1 to 2 minutes before removing from the heat.
- Add the grated Overberg, Royal Ashton and Mature Cheddar. Stir to combine.
- Add the egg yolks, one at a time, beating well.
- In a clean, dry stainless steel or glass bowl, beat the egg whites until they form stiff, glossy peaks.
- Add a quarter of the beaten egg whites to the soufflé mixture and whisk. Add the remaining egg whites and very gently fold in until roughly combined.
- Pour into greased bowl and bake on a tray for 15-20 minutes or until golden, puffy and set in the middle, but still with a slight wobble. Dust with grated nutmeg, to taste. Serve immediately.