Nothing impresses more at a dinner party than serving a home-cooked soufflé. And when it is offered as a savoury appetizer, be prepared for the oohs and ahs to quadruple, especially when you share that this recipe draws culinary inspiration from that created by the chef who presides over a Michelin starred restaurant in the Isle of Skye.
3 tbsp fine breadcrumbs
3 tbsp Parmesan cheese, finely grated
1½ tbsp butter
1 medium onion, peeled and finely chopped
4 tbsp fresh coriander leaves and chives, finely chopped
4 large eggs, whites and yolks separated
40 g butter
40 g plain flour, sieved
300 ml milk
250 g mature Cheddar cheese, finely grated
Crack black pepper
Sprigs of fresh parsley
- Pre-heat the oven to a fan-forced 190OC.
- Liberally grease the base and sides of 4 ramekins with 1½ tablespoons of butter.
- Mix the breadcrumbs and Parmesan cheese together, and use the mixture to coat the base and sides of the 4 greased ramekins.
- Chill these coated ramekins in the refrigerator until you are ready to fill them with the soufflé mixture.
- Melt 40 g of butter in a pot over a medium flame.
- Sauté the onions in the melted butter until they are softened.
- Add the sieved flour into the pot to make a roux.
- Gradually stir in the milk until you have a thick sauce.
- Leave the sauce to cook gently over a very low heat for 10 minutes.
- Beat the egg yolks well, and then thoroughly beat them into the sauce.
- Thoroughly stir in the Cheddar cheese, coriander and chives.
- Season with salt and pepper.
- Whisk the egg whites till they form a soft peak when lifted with your whisk.
- At 1 spoonful at a time, thoroughly fold the whisked egg whites into the sauce with a large metal spoon.
- Divide the soufflé mixture into the 4 coated and chilled ramekins.
- Place these ramekins into a roasting tray.
- Fill the roasting tray with boiling water till the water level is ¾ up the sides of the ramekins.
- Place the roasting tray on the top shelf of the oven.
- Bake for 30 to 35 minutes until the soufflés will not rise any further and are golden brown on the surface.
- Serve immediately, garnished with sprigs of parsley.