Cold Cheese Souffle
|Gelatin powder||1 1⁄5 Tablespoon (1.5 Dessertspoons)|
|Finely grated cheshire cheese/Finely grated cheddar cheese||8 Ounce|
|Cream/Evaporated milk||1⁄4 Pint|
|Water/White stock||2 Ounce (1/2 Gill)|
Beat egg yolks.
Add milk and cook gently until mixture coats back of spoon, add cheese while still hot.
Dissolve gelatine in very hot water or stock.
Add to cheese mixture.
Cool then fold in lightly whipped cream or evaporated milk, seasoning and lastly the stiffly beaten egg whites.
Pour into prepared buttered souffle dish.
Leave until set.
Garnish with flower shapes in gherkin and tomato, serve with salad and thin bread and butter.