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17 May 2013

Cheese soufflé

Ingredients

25 g butter

25g flour

125 ml skimmed milk

75 g low fat cheese

3 eggs separated

Pinch of dried mustard

Salt and pepper

Equipment -1 litre soufflé dish

Method

1. Grease and line dish.

2. Prepare panada with milk, butter and fat by the roux method (melt butter, add
flour and gradually add milk to make a creamy sauce).

3. Beat in egg yolks and cheese.

4. Fold in the stiffly whisked egg whites.

5. Pour in prepared dish.

6. Bake on top oven until well risen and brown for 40 minutes. Garnish with slices of tomatoes and parsley.

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