Cheese Souffle

Ingredients

5 Eggs

Cream of tartar

180g cheddar

75g butter

220g milk

30g gluten free flour

cayene pepper

mustard powder

Thermomix instructions

Preheat oven to 180 degrees C

  1. Grate cheddar and set aside
  2. Beat the 5 egg whites with a pinch of cream of tartar to stiff peaks
  3. Melt the butter
  4. Mix butter with the gluten free flour, pinch of cayene, pinch of mustard then gradually add the milk
  5. Mix the 4 egg yolks till mixture is consistent
  6. Add the cheddar
  7. Add the egg whites and fold mixture in
  8. Pour into oven-proof bowls such as ramekins
  9. 30 mins on 180 degrees

Thermomix method

1. In a clean thermomix add 5 egg whites plus pinch salt, pinch cream of tartar, butterfly 37 degrees, 3 mins speed 4
Till stiff peaks. Set aside
2. 180g cheddar. 10s speed 6. Set aside
3. Melt 75g butter, 3 min on 60 degrees
4. 30g gluten free flour, pinch of cayene, pinch mustard, 220g milk
1 min on 3
5. 4 egg yolks, 1 min on 3
6. Cheese in 4s on 3
7. Whites in whiz on 4 till mixed

Pour into oven-proof bowls such as ramekins

30 mins on 180 degrees

Eat straight away

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