This is a light and fluffy ball of cheesiness.
85g strong cheese
1 pinch cayenne pepper
1 egg yolk
6 egg whites Salt to taste
To line the moulds:
1 handful breadcrumbs
2 Tbsp hazelnuts (optional)
- Transfer to a bowl, whisk in the egg yolk and set aside.
- Remove from the heat, add the cheese and whisk until smooth.
- Return to the heat and bring to the boil, whisking constantly.
- Whisk the milk into this mixture, making sure that you have no lumps.
- Melt the butter and whisk in the flour to make a roux.
- Preheat your oven to 190°C.
- Lightly butter the inside of the ramekins and line with the hazelnuts and breadcrumbs. Set aside and if not using immediately, refrigerate.
- Beat the egg whites to soft peaks. Be sure not to take them any further as they will become grainy and spoil your soufflé.
- Season the béchamel well with salt and cayenne pepper.
- With a spatula, mix in a third of the beaten egg whites.
- Gently fold in the remaining two thirds.
- Fill the lined ramekins with the soufflé mixture one third of the way up
- Then place a diced piece of cheese or blue cheese in the centre. (optional)
- Cover with the remaining mixture and smooth the surface with a pallet knife.
- Line a suitable bain-marie with paper. Place the ramekins in the tray and very carefully pour in boiling water to reach two thirds of the way up the sides of the ramekins.
- Place this tray onto the heat and bring back to the boil, then place into the oven and bake for 10 – 12 minutes.
- Once golden and baked, take the moulds out of the water and leave to cool for 1 minute before turning the souffles out onto a tray lined with the breadcrumb.
- When ready to serve, loosen the souffles from the tray
- Place back in a pre heated oven of 190°C for 10 minutes
- Serve immediately