Mary Berry Cheese Souffle Recipe
Do you want a meal that feels like a hug? The Mary Berry Cheese Souffle Recipe is the answer.
Equipment
- Ramekins
- Small saucepan
- Wooden spoon
- Whisk
- Large Glass Bowl
- Baking Tray
- Measuring Scales
- Pastry brush
Ingredients
- 50 g BUTTER
- 50 g PLAIN FLOUR
- 300 ml WHOLE MILK
- 1 tsp MUSTARD POWDER
- 100 g CHEDDAR CHEESE
- 3 large EGGS
- 2 tbsp PARMESAN CHEESE
- 1 pinch SALT
- 1 pinch BLACK PEPPER
Instructions
- Preheat your oven to 200°C before you start. Grease your ramekins thoroughly with extra melted butter. This helps the souffle rise up very high.
- Melt the butter in your small saucepan slowly. Stir in the flour to make a thick paste. Cook it for one minute on low heat.
- Add the milk to the pan very slowly. Whisk it constantly to avoid any lumps forming. Bring it to a boil until it thickens.
- Remove the pan from the heat right now. Stir in the cheddar cheese and the mustard. Let the mixture cool down for a few minutes.
- Add the egg yolks into the cheese sauce. Stir them quickly until the mix is very smooth. Season it with salt and black pepper now.
- Whisk the egg whites in a clean glass bowl. Beat them until they form very stiff peaks. This part provides the air for the lift.
- Fold the whites into the sauce very gently. Use a metal spoon to keep the air inside. Do not overmix or the bubbles will pop.
- Pour the mixture into your prepared small ramekins. Sprinkle the parmesan cheese over the top for crunch. Bake them for twelve to fifteen minutes total.
Notes
- Use room temperature eggs for the best volume.
- Make sure your whisking bowl is perfectly clean.
- Grease the ramekins with upward brush strokes only.
- Do not open the oven door while baking.
- Serve the souffle immediately before it starts sinking.
- Grate your own cheese for a smoother melt.