Cheddar cheese souffleComment on this story
30g melted MOOI RIVER BUTTER to brush ramekins
30g finely grated Parmesan cheese
250ml CLOVER MILK
3 whole black peppercorns
1 onion, cut into chunks
1 bay leaf
60g MOOI RIVER BUTTER
75ml CLOVER FRESH CREAM
2 eggs, separated
125g CLOVER MATURE CHEDDAR CHEESE, grated
Preheat the oven to 180°C. Brush 4 ramekins with melted butter and then dust with the finely grated parmesan cheese.
In a saucepan, heat the milk, peppercorns, onion, cloves and bay leaf until scalding. Remove from the heat and set aside to infuse for 10 minutes.
In a pan, melt the butter, stir in the flour and cook for about a minute. Strain the milk, discarding the solids, and whisk a little at a time into the flour mixture, stirring constantly to prevent lumps forming while the mixture thickens.
Transfer the white sauce to a bowl to cool before adding the cream, egg yolks and cheese.
Beat the egg whites until soft peaks form, then fold them into the cheesy mixture.
Divide the batter between the 4 prepared ramekins and place them in a baking dish half-filled with hot water.
Bake for 25-30 minutes until puffed and golden. Serve immediately.