Penes Celebrated Cheese Souffle
|Butter||40 Gram (Plus Extra To Butter The Dish)|
|Butter||1 Teaspoon (For Greasing The Dish)|
|Plain flour||25 Gram|
|Semi skimmed milk||200 Milliliter|
|Egg yolks||4 Large|
|Egg whites||5 Large|
|Mature cheddar cheese||150 Gram, grated|
|Gruyere||25 Gram, grated|
|Parmesan||25 Gram, finely grated|
|Finely grated parmesan cheese||1 Tablespoon (For Garnish)|
|Cayenne pepper||1 1⁄4 Pinch (Generous)|
1. Preheat the oven to 200C/180C fan/gas 6. Thoroughly butter an 18cm souffle dish, about 8cm deep.
2. Melt the butter in a saucepan and mix in the flour. Cook together for a couple of mins to make a roux, then gradually whisk in the milk until a smooth, very thick sauce is achieved. Remove from the heat and leave to cool slightly for a couple of minutes, then add the egg yolks one by one, beating them in thoroughly. Stir in the grated cheeses and season with salt and the cayenne. Pour into a roomy bowl, removing every last vestige of the mixture with a rubber spatula.
3. Whisk the egg whites in another bowl until firm. Stir a small amount into the cheese mixture to slacken it, then deftly fold in the rest of the whites, using a serving spoon or spatula.
4. Gently pile the mixture into the buttered souffle dish and sprinkle the surface with extra Parmesan. Bake in the oven for 30-35 mins, or until well risen, and golden and crusted on the surface.