Leek and cheese souffle
Cooking time:for individual, 40 minutes for large soufflÃ©
Delicious light and fluffy soufflés, ideal for a starter or light lunch served with a mixed salad.
- 1 medium leek, trimmed and cut into matchstick size pieces
- 50g/ 2oz butter
- 40g/11/2oz plain flour
- 1tsp Dijon mustard
- 300ml/1/2pt milk
- Light sprinkling sea salt and ground black pepper
- 75g/3oz Emmental cheese, grated
- 4 large egg yolks
- 5 large egg whites
- Lightly sauté the leeks in the butter until softened but not browned. Stir in the flour and mustard.
- Gradually pour in the milk stirring constantly until the mixture has thickened. Season well and add cheese. Beat egg yolks into mix using a wooden spoon.
- At this point the mixture can be placed in a covered bowl and chilled until required.
- When ready to cook beat whisk egg whites in a large bowl using an electric whisk until the bowl can be inverted without the mixture falling out. Stir in a couple of spoonfuls of the egg white into the soufflé mix using a metal spoon to loosen the mix. Carefully fold in remainder to retain as much volume as possible.
- Lightly grease 6 individual ramekin dishes or 1 large soufflé dish with butter. Spoon soufflé mixture into the dishes. Rest on a baking sheet.
- Cook until the soufflé is risen above the dish rim and is golden and fluffy.
- Serve immediately before it sinks before your eyes!