Cheese soufflé
<p>If you’re looking for a new recipe to try, or even just a nice savoury snack to enjoy this afternoon, you can’t do much better than this recipe for cheese soufflé.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> Four</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>20g butter, melted, for greasing</li>
<li>100g butter, extra, chopped</li>
<li>1/2 cup plain flour</li>
<li>11/2 cups milk</li>
<li>1 cup grated extra tasty cheddar cheese</li>
<li>1/2 teaspoon Dijon mustard</li>
<li>4 large eggs, separated, at room temperature</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Preheat oven to 200ºC/180ºC fan-forced. Grease 4 x 300ml, deep ramekins with melted butter. Place on a baking tray.</li>
<li>Melt chopped butter in a medium saucepan over medium heat. Add flour.</li>
<li> Cook, stirring constantly, for 1 minute or until smooth and bubbling. Remove from heat.</li>
<li>Gradually whisk in milk. Return to heat.</li>
<li> Stir over medium-low heat until mixture is smooth and comes to the boil.</li>
<li>Boil for 1 minute. Remove from heat. Set aside to cool for 5 minutes.</li>
<li>Transfer mixture to a large bowl.</li>
<li>Whisk cheese, mustard and egg yolks into milk mixture. Season with salt and pepper.</li>
<li>Using an electric mixer, beat egg whites in a separate bowl until soft peaks form.</li>
<li>Using a large metal spoon, stir 1/4 egg white through cheese mixture.</li>
<li>Gently fold in remaining egg white. Spoon into prepared dishes.</li>
<li>Bake for 25 to 30 minutes until risen and golden.</li>
</ol>
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