Sue Lawrence

Isle of Mull Cheese Soufflé

Preparation info
  • Serves

    3-4

    • Difficulty

      Medium

Appears in
A Taste of Scotland’s Islands
A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

  • About

If you have never made a soufflé before, let me assure you it’s not only not difficult, it’s astonishingly easy. If you can make a white sauce and whisk egg whites, you can make a soufflé. The quality of the cheese is of course paramount, so one as good as Mull Cheddar is to be recommended.

Ingredients

  • 50 g butter
  • 40 g plain flour
  • 300 ml

Method

Melt the butter in a pan, stir in the flour and cook over a medium heat for a minute, stirring constantly. Remove from the heat and gradually stir in the milk, then exchange the wooden spoon for a whisk and cook over a medium heat until smooth and thickened, whisking constantly.

Beat in the egg yolks, one at a time, add the cheese and mustard, and season with salt and pepper.

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