Soups and Starters Recipes - Cheese Soufflé Recipe

Grease a 1.2 liter/2 pint soufflé dish or two 600 ml/1 pint dishes with butter.

Melt the butter in a saucepan. Stir in the flour and cook, stirring constantly, over a low heat for 1-2 minutes.

Gradually add the milk, stirring well between each addition until the sauce is thick and smooth. Cook very gently, stirring constantly with a wooden spoon, for 15 minutes.

Remove the pan from the heat and stir in the cream. Stir the egg yolks into the mixture, a little at a time. Add the Gruyere and nutmeg and season to taste with salt and pepper. Beat well until the cheese has melted and the mixture is really smooth.

Whisk the egg whites in a grease-free bowl until they are really stiff, but not dry. Fold them gently into the cheese mixture with a metal spoon using a figure-of­eight motion.

Transfer the mixture to the soufflé dish or dishes. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15 minutes.

Increase the temperature to 200°C (400°F), Gas Mark 6 and cook for a further 15 minutes until the soufflé is well risen and golden. Serve immediately.