Veggie chef Simon Rimmer creates an easy cheese soufflé recipe to delight the table. You can even make them in advance if you like.
Serves 4
Takes 20 minutes to make and 20-25 minutes in the oven
Per serving:
267kcals
19.7g fat (11.3g saturated)
12.7g protein
10.9g carbs
3.9g sugar
0.7g salt
1. Preheat the oven to 180°C/fan160°C/gas 4. Grease 4 x 150ml ramekins and tip a little flour into one of them. Roll the ramekin around to coat the base and sides with flour, then tap the excess into a second ramekin. Repeat until each is coated with flour, then sit them in a small roasting tray.
If you're cooking ahead, leave the soufflés to cool in the ramekins, then cover with cling film and freeze for up to 1 month. Defrost at room temperature and reheat on a baking sheet in the oven at 190°C/fan170°C/gas 5 for 12-14 minutes or until risen and hot.
2. In a small saucepan, bring the milk, onion and peppercorns almost to a simmer, then strain into a jug, discarding the solids.
3. Return the pan to a medium heat and melt the butter. Add the flour and cook, stirring, for 1 minute. Gradually stir in the infused milk, letting the flour begin to bubble before each addition, until you have a smooth sauce. Remove from the heat and beat in the egg yolks and thyme, then 75g of the cheese.
4. Whisk the egg whites to stiff peaks. Mix a small spoonful into the sauce to loosen it, then gently fold in the remainder.
5. Divide the mixture between the ramekins and sprinkle with the remaining cheese. Pour just-boiled water into the roasting tray until it comes a third of the way up the sides of the ramekins. Bake for 20-25 minutes or until risen, just set and golden. Sprinkle with freshly ground pepper and serve immediately with dressed watercress and SunBlush tomatoes, if you like.
© delicious. magazine
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