I recently found myself with a little time on my hands, and decided to attempt something a little more adventurous than usual, a cheese soufflé. Well, actually, as this recipe is baked twice it takes all the panic factor out of soufflé-making so it was perfect for a beginner like me!
The basic principle of a cheese souffé is to make a roux sauce, enrich it with egg yolks, and then fold in stiffly whipped egg whites to make the soufflé rise.
Making the roux and folding in the egg whites
The mixture is placed in buttered ramekins and baked until pale gold and risen. Mine rose a little bit unevenly, but with this recipe the soufflés are turned on their heads therefore crushing down most of the first rise.
. This is designed as a student cookery book, and is laid out very simply with one recipe per page and no photographs. (Hardly detrimental to a book about curries, as they don’t really look particularly appetising!)
‘ is super delicious and healthy, too!
