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Cream cheese souffle
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| 350g | cream cheese, softened |
| 150ml | soured cream |
| 1 tbsp | cornflour |
| 1 | garlic clove, crushed |
| Salt | |
| pepper to taste | |
| 4 eggs separated | |
| 1 tbsp | chopped fresh parsley |
| 1/2 tsp | dried thyme |
| mixed herbs, alternative | |
Oven. Gas4/180C/350F. Do not open oven door whilst cooking!
Well-butter a 1.5-1.75litre souffle dish. Beat together cream cheese, soured cream Nd cornflour. Add garlic and salt and pepper. Beat in egg yolks and herbs and mix well. Stiffly whisk egg whites. Add 2 tsp to cream cheese and whisk in well. Fold in remaining egg whites very lightly using a large meta, spoon. Pour mixture into dish.
Cook in oven for 40-45 mins or until well risen, cooked through and top is deep golden brown. Serve at once.
Good with hot buttered toast and a watercress salad.
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