Savoury souffles can be made with a variety of cheeses but one of the tastiest is Stilton with its deliciously mellow flavour. This is an easy recipe so don’t worry if you have never made a soufflé before – just make sure you whisk the egg whites until they are stiff and fold them into the mixture lightly. A cheese soufflé makes an ideal snack or supper dish.
- 40g butter or margarine plus a little extra for greasing
- 25g plain flour
- 200ml semi skimmed milk
- 4 eggs, medium, separated
- 150g Stilton cheese, grated
- Salt and freshly ground black pepper
Grease a 1.5 litre soufflé dish with a little butter or margarine.
Melt the butter or margarine in a large saucepan over a medium heat.
Add the flour, stir well and cook gently for 1 minute.
Remove the pan from the heat, cool slightly, then gradually stir in the milk.
Bring to the boil, stirring continuously, then cool slightly and stir in the egg yolks.
Add the cheese and seasoning and stir together well until everything is combined.
Put the egg whites into a clean bowl and whisk until stiff.
Fold 1 tablespoon of the whisked egg whites lightly into the sauce, then fold in the remaining egg whites very gently using a metal spoon.
Pour the mixture into the prepared dish and bake for 25 – 30 minutes until well risen and golden brown.
Serve the soufflé immediately with a tomato and onion salad.
You can use grated Cheddar, Double Gloucester or Leicester cheese for a change. Alternatively, try using 175g cottage cheese with chives in this recipe.