Cheddar souffle

GILL MELLER’S CHEDDAR SOUFFLÉ

Soufflés have a reputation for being hard to crack but don’t worry, that’s not the case here. In fact, this one is incredibly simple and one of the most delicious we’ve ever made.

In the early spring, Gill likes to add wild garlic to the mix, but later in the year you can use chives instead.

Serves 2 – 3

INGREDIENTS

50g unsalted organic butter, plus extra for greasing

20g polenta, for dusting

50g organic plain flour

1 tsp Dijon mustard

350ml organic whole milk

150g mature cheddar, coarsely grated

4 Stonegate Estate Organic eggs, separated

A generous handful of wild garlic leaves, washed and finely chopped

METHOD

  1. Preheat the oven to 180°C fan
  1. Slide a baking sheet onto the lower shelf; this will help the soufflé rise steadily. Take a deep ovenproof dish and coat it generously with soft butter.
  1. Dust the buttered dish with polenta, tipping it around so every surface is lightly covered. Tap out any excess.
  1. In a pan over medium heat, melt the butter until it’s bubbling away. Stir in the flour, cooking it out for a minute or so. Gradually whisk in the milk, little by little, until the sauce is nice and smooth.
  1. Fold through the grated cheddar, chopped wild garlic, mustard and seasoning. Keep stirring until everything has melted into the mixture. Take the pan off the heat and beat in the egg yolks, one at a time, until smooth and velvety.
  1. In a clean, dry bowl, whisk the egg whites until they form soft peaks. Stir a spoonful into the warm cheese mixture to loosen it, then gently fold in the rest, working carefully to keep the air inside.
  1. Spoon the soufflé mix into the prepared dish, smoothing the top. Run the tip of a knife around the inside edge – this helps create a gentle rise. Bake for 20-25 minutes, until golden and puffed, the centre still trembling slightly.
  1. Serve immediately – soufflés don’t like to stand about. Take it straight to the table and eat it while it’s at its most delicate and airy.
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