Foolproof Cheese Soufflé Food

LIGHT AND AIRY CHEESE SOUFFLé

Steps:

• Gather the ingredients.
• Grease 2 (1-cup) soufflé dishes/ramekins with butter and dust with Parmesan cheese.
• Melt the butter over medium-low heat, then add flour and cook for 3 minutes, stirring constantly.
• In the meantime, heat the milk in the microwave at medium power for 30 seconds just to warm.
• Whisk warmed milk into the flour and butter mixture and continue to cook, stirring, until thickened.
• Whisk together the egg yolks, ground mustard, salt, and white pepper, then add to sauce mixture, whisking quickly to avoid scrambling the eggs.
• Stir in the grated cheese, melt and mix thoroughly.
• Remove from heat and allow it to cool to room temperature, about 15 minutes. While the custard is cooling, preheat the oven to 425 F.
• Beat the egg whites and cream of tartar to medium-stiff peaks using a hand mixer or standing mixer.
• Once medium-stiff peaks form, fold 1/3 of the whites into the room-temperature sauce mixture.
• Carefully and delicately fold this mixture back into the remaining whites until just combined.
• Divide between the prepared soufflé dishes, place in the oven, reduce the heat to 375 F, and bake 30 to 35 minutes depending on how well done you like your soufflés. A toothpick inserted in the middle should come out mostly clean, with no wet batter attached. Don't open the oven within the first 20 minutes or the soufflés will deflate.
• Serve the soufflé immediately while hot. Enjoy.

DOUBLE-BAKED CHEDDAR SOUFFLéS

Steps:

• Heat oven to 180C/fan 160C/gas 4. Put milk, onion, nutmeg and bay leaves into a pan. Bring to the boil, then set side to infuse for 30 mins. Butter 8 x 150ml ramekins.
• Melt the butter in a second saucepan. Stir in the flour and cook gently for 1 min, stirring. Take off the heat and gradually whisk in the milk until smooth. Discard onion and bay leaf. Return to the hob and stir until the sauce boils and thickens.
• Off the heat, stir in the mustard, egg yolks and three-quarters of the cheese, then season. Scrape mixture into a large mixing bowl. In another big bowl, whisk the egg whites until stiff. Boil a full kettle. Carefully fold the whites into the cheese mix and fill ramekins twothirds full. Transfer to a roasting tin, then pour the boiling water into the tin until it reaches halfway up the ramekins. Bake for 15-20 mins or until risen, just set and still a little wobbly. Take out of the tin and leave to cool.
• To serve, heat oven to 220C/fan 200C/gas 7(or leave it at 190C/fan 170C/gas 5 if you are cooking the lamb). Loosen soufflés around the edges with a knife, then turn out, upside down, into a shallow ovenproof dish. Sprinkle with rest of cheese, then spoon 1 tbsp cream over each soufflé. Bake for 10-12 mins till puffed and golden on the top (or 12-15 mins at the lower temperature). Serve at once with Crunchy celery & apple salad, below.

CHEESE SOUFFLé IN 4 EASY STEPS

Steps:

• Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
• Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
• Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
• Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
• EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.