by Fiona Clements

Created on: January 12, 2009   Last Updated: January 28, 2009

The perfect souffle.

The equipment you will need to make the perfect souffle.

A preheated oven at gas mark 6 or electric 200C 400F

1.5 ltr souffle dish ceramic - buttered and sprinkled with parmesan

One saucepan

Electric or hand whisk

A spatula

A wooden spoon

Two medium sized mixing bowls

A large metal spoon for 'folding' the mixture.

Ingredients.

50g Butter

37g Flour

3 dl Milk

4 Egg yolks

100g cheddar cheese (or hard cheese)

5 egg whites

Pinch cayenne

Pinch salt

Pinch of cream of tartar

Freshly ground black pepper

Preheat Oven

1. Prepare dish.

The inside of the souffle dish must have a light coating of butter, to prevent sticking of the souffle after baking. This can be achieved by taking a small nob of butter and rubbing around the inside of the dish. Once done the dish must be given extra height by putting grease proof paper around the top of the dish. The paper must be measured to dish shiney side in, preferably also buttered. Selotape can be used to stick the paper to the dish. This is a delicate manouvre so concentration and dexterity is necessary. The reason for this extra paper is because the souffle will rise up to 25% possibly more during cooking. Now put to one side and start making the bechamel sauce.

2.Make bechamel (white sauce)

For those who do not know how to make a bechamel. Heat a sauce pan on the hob, melt butter, add flour, when blended together, slowly start to add warm milk, stirring rapidly all the time so as to avoid lumping. Keep adding more milk until you have a sauce the consistency of thick cream. The cheese can be added at this stage to melt because to create the prefect rise, lumpy cheese can add weight. Cool the sauce until luke-warm Egg yolks should be added at this stage. Parmesan, cayenne and seasonings are next. there is plenty of salt already in the cheese, but be generous with the other seasonings. As it is a cheese souffle we want to taste the cheese so fresh parmesan (from any good deli) must be used.

3. Add egg yolks one by one mixing well into a smooth sauce.

4. To whisk the egg whites (which provide the air to make the souffle rise) simply place them in a clean dry mixing bowl, and using an electric hand-whisk, beat them until they form a stiff peak Add a pinch of salt and tartar.

Continue beating until very stiff.

To fold the beaten egg whites into the sauce, first take a quarter of the whites and mix it gently in to the sauce having first put the sauce into a seperate bowl. Fold in remaining whites using metal spoon, retaining as much air as possible.

6. Pour all of the mixture into prepared dish, flattening out the top gently.

7. Sprinkle light layer of parmesan on top.

8. Bake in oven (turn heat down to 190C, 375F, gas mark 5) til risen and light golden on top. (about 20 - 25 minutes)

Must be served immediately.

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