Printable Version
Annabel Karmel s Mini Cheese Souffles
Ingredients
- 40g butter
- 40g plain flour
- 300ml whole milk
- ½ tsp Dijon mustard
- 45g Parmesan cheese, finely grated
- 25g strong Cheddar cheese, grated
- 25g Gruyère, grated
- 3 large British Lion eggs, separated
Preparation time: 15 mins.
Cooking time: 15 mins.
Serves: 5.
Recipe courtesy of celebrity chef Annabel Karmel, for British Egg Week 2011. From "Annabel’s Kitchen: My First Cookbook". For more egg-based recipes visit www.annabelkarmel.com
Method
- Pre heat the oven to 220C/Fan 200C/Gas 7.
- Put a baking sheet into the oven to get hot. Lightly grease 4 size 1 ramekins (diameter approx 10cm) or 6 smaller ramekins with soft butter.
- Melt the butter in a saucepan. Add the flour. Stir over the heat for a few seconds then blend in the milk, whisking until smooth and thickened. Remove from the heat and add the mustard and cheeses. Stir until melted then add the egg yolks. Season.
- Put the egg whites into a free standing mixer and whisk until they form stiff peaks. Fold 1 tablespoon of egg whites into the cheese mixture to loosen the consistency then fold in the remaining egg whites. Spoon into the ramekins.
- Place the ramekins onto the hot baking sheet and bake for 12 minutes for the smaller ramekins or 15 minutes for the larger ones. Bake until well risen and lightly golden on top. Serve at once.
Recipe courtesy of celebrity chef Annabel Karmel, for British Egg Week 2011. From "Annabel’s Kitchen: My First Cookbook". For more egg-based recipes visit www.annabelkarmel.com