Cheese Souffle

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

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

Oceania
Australia
Dessert
Vegetarian

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