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Cheese soufflé
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| 200 ml | cheese sauce |
| 3 | egg yolks |
| 2 tbs | Parmesan |
| grated pecorino cheese, alternative | |
| 3 | egg whites |
| Preheat oven to 190' Grease three soup bowls. Squeeze the cheese sauce into a bowl and add and the mix in the egg yolks one at a time. Beat the egg whites until still not dry. Fold into the cheese mixture. Spoon into the bowls filling to 1cm from the top. Stand in a baking pan with 1cm boiling water. Bake for 20 minutes until golden brown. Variation | |
| 1 cup | cream |
Chilli and garlic seasoning.
When preparing the bowls line the bases with baking paper circles to make the turn out before baking for the second time easier.
Preheat the oven to 190'
The baking of the soufflés as a above can be done up to a day before.
Don't be concerned if the soufflés collapse on cooling.
Just before serving, unmould each soufflé onto a shallow oven proof dish.
Warm the cream in a measuring jug in the microwave and pour over the soufflés.
Bake for a second time for 10-15 minutes until most of the cream has been absorbed and the soufflés are puffed.
Serve immediately. Sprinkle with a bit of the seasoning.
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