11 - 12
PersonalPoints™ per serving
Forget their tricky reputation, this simple soufflé will have your guests hailing your foodie talent before you've even served the main
¼ cup(s), (35g)
1 cup(s), (250ml)
3 medium, separated
Light thickened cream
Extra light cheddar cheese
60 g, grated
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 3-cup (750ml) capacity round ovenproof dish with oil.
- Melt butter in a medium saucepan over medium heat. Stir in flour and cook, stirring, for 1 minute. Gradually whisk in milk until smooth. Cook, stirring, for 5–6 minutes or until thickened. Remove from heat and stir in cheese and egg yolks until combined. Stir in cream.
- Using electric beaters, beat egg whites in a clean, dry bowl until soft peaks form. Gently fold egg whites, in 2 batches, into cheese mixture. Spoon mixture into prepared dish and cook for 18–20 minutes or until puffed and lightly browned.
SERVING SUGGESTION: Mixed salad leaves.