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!