Name: Cheese Souffle
Yield: Serves 6
Cuisine: Australian
Ingredients: 100 g (3½ oz) pecorino cheese, grated; 100 g (3½ oz) Gruyère cheese, grated; 1 cup (250 mL/8 fl oz) milk; 2 tablespoons butter; 100 g (3½ oz) blue cheese (Roquefort), chopped; 100 g (3½ oz) cheddar cheese, grated; pinch cayenne pepper; 9 eggs, separated; ½ teaspoon black pepper; 2 tablespoons plain (all-purpose) flour; salt

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

A good soufflé should rise to almost treble its original bulk, and should be eaten as soon as it is cooked. This will certainly happen with this delicious savoury version made with a selection of four very different types of cheese.

Ingredients

2 tablespoons butter
2 tablespoons plain (all-purpose) flour
1

Method

Melt the butter in a saucepan, add the flour and cook over a low heat, without browning, for 2-3 minutes. Whisk in the milk and bring to the boil, simmer for 3 minutes, add the cheeses and beat smooth with a wooden spoon. Take off the heat and beat in the egg yolks. Season with the peppers and ½ teaspoon of salt.

In a separate bowl, add a pinch of salt to the egg whites and beat until s

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Ingredients

Method

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