Cheese and Chive Soufflé

Cheese and Chive Soufflé

Best served in individual ramekins as an entrée however can be served as a single soufflé in a high-sided ceramic pie dish as a light side dish.  This is light, rich and delicate all at the same time, well worth a go!

3 eggs, separated

25 grams butter

1 tablespoon plain flour

1 tablespoon of French mustard (not seeded)

½ cup of full cream milk

125 grams gruyere cheese

pinch of nutmeg

3 tablespoons of finely chopped chives

Salt and pepper to taste

Pre-heat oven to 200°C

In a large heavy-bottomed saucepan melt butter until just foaming.  Add flour and mustard and stir vigorously, gradually adding cheese and chives until cheese is melted.  Add milk, stirring constantly, cook for a minute or two over a low heat until mixture is thick and glossy.  Gradually beat in egg yolks, stirring constantly.  Remove the batter from the heat and allow to cool slightly.

Separately beat egg whites until very stiff, adding a pinch of cornflour and a teaspoon of white vinegar to stabilise.  Add a little of the soufflé batter to the egg whites, then fold all remaining ingredients together.

To prepare soufflé ramekins - brush melted butter up the inside of the ramekins coated the surface well.  dust with flour and drizzle a little additional melted butter into the base of the ramekin.

Gently spoon soufflé mix into the ramekins, sprinkling a little additional cheese, chives and the nutmeg onto the top of each serve.  Bake in a moderately hot oven, undisturbed, for 15-20 minutes or until golden brown and fluffy.  Serve immediately!

Makes 4 generous soufflé, 6 small ramekins.