I have, only today, cooked my first ever soufflé. they have a bad reputation for being very difficult. I have a few simple rules, that apply to all my cooking, that will make them easy - every time!
Do not fiddle with it
Do not make it harder than it needs to be
Do it with intuition and love
Have a look..........
Here is my simple recipe that makes use of microwave cheese sauce.
½ cup milk
1 teaspoon plain flour
1 teaspoon butter
Handful of grated cheese
A few micro garlic chives
Pre heat oven to 200°C. Butter 2 large ramekins and coat with flour, tipping out any excess. Boil the kettle, and get a large baking dush ready.
In a microwave safe jug, whisk the milk, flour, salt, pepper and nutmeg together, microwave oh high for 40 seconds. Stir well. Microwave on high for a further 40 seconds, again, stir well. Add butter and cheese, microwave for 30 seconds and stir well. Separate the 2 eggs – stiring the yolks onto the cheese sauce. Gently mix through the garlic chives. In a clean bowl, whisk the egg whites until peaks form. Gently fold 1/3 of the egg ehites into the cheese sauce, followed by the remaining 2/3.
Fill the ramekins until about 2/3 full, place in the baking dish. Fill the baking dish to about ½ way up the sides of the ramekins with boiling water. Bake in the 200°C oven for about 12 minutes.
You will have 2 light as air souffles to enjoy with someone you love. Bon appétit