Souffle

Other recipes | Special meals and treats

Not tried yet, so the timings need to be verified.

Baked souffle for two

Ingredients

• 14g lightly salted butter.
• 12.5ml corn flour.
• 75ml milk.
• 2 medium eggs.
• 40g grated cheese, chedder or gruyere.
• 1-2 ml white pepper - essential to balance out cheese and butter.

Directions

1. Melt butter on 1000W for 15 seconds. Use a one litre pyrex jug.
2. Stir in flour.
3. Cook on 1000W for 15 seconds.
4. Stir in milk gradually, whisking until smooth.
5. Cook on 1000W for 60 seconds, or until thickened, beat well and cool for 5 minutes.
6. Preheat convection setting of microwave to 180°C.
7. Butter and flour your three ramekins.
8. Separate eggs and whisk egg white until stiff - a litre pyrex jug is perfect for this.
9. Add eggs yolk to butter and milk, stiring well.
10. Season then mix in cheese.
11. Fold egg white into the mixture.
12. Spoon into three ramekins! Leave at least 5mm before the ramekins top. This produces a nicer shape.
13. Cook on Convection 180°C for 11-12 minutes, until risen and brown.
14. Allow to cool for 1 minute.

Delicious, light as a feather but cheesy. Great with salad and/or a mixed grain or wholemeal bread.

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