Red leicester and herb souffle
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 50 | grams | Margarine; (2oz) |
| 40 | grams | Plain flour; (1 1/2oz) |
| 300 | millilitres | Milk; ( 1/2 pint) |
| 4 | mediums | Eggs; separated |
| 175 | grams | Vegetarian red Leicester; grated (6oz) |
| 3 | tablespoons | Freshly chopped mixed herbs |
| Salt and freshly ground black pepper | ||
Directions
Melt the margarine in a large saucepan, stir in the flour and cook for 1 minute. Gradually stir in the milk and bring to the boil, stirring continuously until the sauce thickens.
Cool slightly, then beat in the egg yolks, cheese, herbs and seasoning.
Whisk the egg whites until stiff, fold one quarter into the cheese mixture then fold in the remainder.
Spoon into a lightly oiled 1⅕ litre (2 pint) souffl‚ dish and place in a preheated oven 180øC, 350 øF, Gas Mark 4 for 35-40 minutes, until risen and golden. Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.