Egg soufflé
This is one more recipe from the MasterChef master class by Gary Mehigan. Never thought making a soufflé is so simple despite its reputation for being difficult to make. The soufflé rises while baking and sinks a little once you take them out of the oven, but that's their nature. They again rise when heated.
What you need :
40 gms plain flour 60 gms butter 350 ml milk 400 gms of cheddar cheese 3 egg yolks 4 egg whites
How to :
Grease the soufflé dish generously with butter and tuck it in the freezer for 5 min.
In a pan, melt the butter over a medium heat; stir in the flour. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in one direction only. Bring out the soufflé dish from the freezer. Sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
Spoon the mixture into the dish. Place on the baking sheet and bake for 25-30 mins at 180 degrees until the top is golden and risen and has a slight wobble. In a non stick pan, add 2 heaped spoons of garlic butter. Sauté the soufflé on both the sides, so that the top and bottom is browned. Serve immediately.
