For the soufflÉ
- 50g butter, plus extra for greasing
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 25g plain flour, plus extra for dusting
- 200ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 300g leftover hard cheese, cut into chunks
- 100ml double cream or crème fraîche
- 4 eggs, separated
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- grating of nutmeg
One of the most useful of spices for both sweet and savoury…
- pinch cayenne pepper
For the salad
Heat oven to 200C/180C fan/gas 6. Melt all the butter in a saucepan. Brush a 20cm soufflé dish with a little of it, then dust with flour. In the saucepan, stir the flour into the rest of the melted butter, then sizzle everything for 1 min. Gradually pour in the milk to make a white sauce, then add two-thirds of the cheese and carry on cooking to melt. Leave to cool slightly, then mix in the remaining cheese, the cream or crème fraîche and the egg yolks. Season, then add the nutmeg and cayenne pepper.
In a clean bowl, whisk the egg whites until stiff. Fold into the cheese sauce, then carefully tip into the soufflé dish. Bake the soufflé for 25 mins until puffed up and golden.
While the soufflé is cooking, toss the salad ingredients together. Once the soufflé is cooked, dress the salad and serve alongside.