Leftover Cheese Soufflé
Servings: 4
Ingredients
- 50 g butter plus a little extra for greasing
- 25 g plain flour
- 200 ml whole milk
- 300 g hard and soft cheese cut into chunks
- 100 ml double cream
- 4 eggs separated
- pinch cayenne pepper
Instructions
- Heat the oven to 200°c. Melt all the butter in a saucepan. Brush a 20cm soufflé dish with a little, then dust with the flour.
- In the saucepan, stir the flour into the rest of the melted butter, then sizzle for one minute. Gradually pour the milk to make a white sauce.
- Add two thirds of the cheese allowing to melt.
- Leave to cool slightly then mix in the remaining cheese, cream and egg yolks.
- Season with cayenne pepper.
- In a clean bowl, whisk the egg whites until stiff peaks. Fold into the cheese sauce, then carefully tip into the soufflé dish. Bake for 25 minutes until puffed up and golden.
- Serve with a seasonal salad.