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.

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