Three cheese mini soufflés (Starters)

Member Name: rxbeef

Product:	Starters
Date:	28/01/09 (38 review reads)
Rating:

Advantages: Tasty!

Disadvantages: Fattening!

Three cheese soufflés

Everyone thinks that making souffles is really difficult, but in reality as long as your eggs are well whisked, and you have your proportions right, there is no reason why they should turn out great and surprise all of your skeptics.

Rather than a boring one cheese soufflé, this is a three cheese version that is VERY cheesy but tastes lovely with a side salad as a starter.

Ingredients:

6 egg whites
3 egg yolks
50g Mature Cheddar
100g Parmesan
100g Stilton
1oz of butter (but keep some to butter your ramekins too)
1oz plain flour
250ml of milk (semi skimmed is probably best)
1tsp of a smooth mustard such as dijon
A tiny amount of cayenne pepper
Salt and Pepper

Before you start you need to butter your ramekins well and coat the inside with grated parmesan. Put these in the fridge to set for a while so that you can concentrate on making the soufflé.

Warm the milk in a saucepan so that it's hot but NOT boiling. Add the butter so that it melts in, then add the flour and mustard and stir until it's all smooth. It's now important to let this cool for a while.

Once it's down to room temperature, add the egg YOLKS only, and the rest of the parmesan along with the mature cheddar while should be well grated. You can also add a good pinch of cayenne pepper so give the soufflé a certain something extra. Also don't forget to season with some pepper and salt.

In a different bowl whisk up your egg WHITES until they are stiff and peaky. Then you need to fold them into your sauce ensuring that you don't lose too much air. Once that is completed you can share the mixture evenly between your ramekins and put them in the oven for approximately 10 minutes at 200 degrees (conventional oven, 180 for fan).

Now you are thinking, what about the stilton!? Well... once these beauties come out nice and tall, you simply push in a small piece of stilton so that it melts into the top of the soufflé. Serve with salad!

Enjoy :)

Summary: Enjoy!