Cheddar cheese souf?é

Serves: 4

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Total Time: 60

Prep Time: 15

Cook Time: 45

• FOR THE MOULD
• 115 gram(s) unsalted butter
• 50 gram(s) freshly grated Parmesan
• SOUFFLÉ
• 50 gram(s) unsalted butter
• 45 gram(s) plain flour
• 300 ml milk
• 175 gram(s) mature Cheddar, grated
• sea salt, black pepper
• freshly grated nutmeg
• 4 large egg yolks
• 7 large egg whites
• 2 tablespoon(s) freshly grated Parmesan

Method

1. To line the mould, clarify the butter by melting it in a small saucepan. Skim off the white foam on the surface and pour off the clear yellow liquid, leaving behind the milky residue in the base. Swill the inside of a 20cm soufflé dish with half the clarified butter and dust it with half the Parmesan. Chill the dish until this firms up. Repeat with the remaining butter and Parmesan, tipping out the excess cheese. Chill the dish again.
2. To make the soufflé, melt the butter in a small non-stick saucepan, stir in the flour and cook the roux for a few minutes. Take off the heat and very gradually incorporate the milk, then bring the sauce to the boil and simmer over a low heat for 4 minutes, stirring frequently. Stir in the grated Cheddar, remove the pan from the heat and season with salt, pepper and nutmeg. Allow the sauce to cool for a few minutes and then beat in the egg yolks. Transfer the mixture to a large bowl.
3. Preheat the oven to 220?C (200?C fan oven) gas mark 7. Whisk the egg whites until stiff in another large bowl. Fold a couple of spoons of the egg whites into the sauce to lighten it and then fold in the remainder in two goes. Pour the soufflé mixture into the mould, scatter the Parmesan evenly over the surface and place immediately in the oven, giving it plenty of headroom. After 5 minutes, turn the oven down to 180?C (160?C fan oven) gas mark 4. Avoid opening the door for the first 20 minutes. The soufflé will take 25-30 minutes to cook in total. It should ideally be a little wet in the centre, so act on the side of caution. Recipe by Annie Bell

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