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Cheese soufflés
Serves: 6, as a starter
Prep time: 30 minsTotal time: 
Recipe photograph by Maja Smend
Cheese soufflés
'Soufflés always impress but start from quite basic cooking skills,' says chef Rosalind. 'This recipe begins with my easy all-in-one white sauce, using rapeseed oil rather than butter. You can also bake this as a larger sharing soufflé; simply cook for 35-45 minutes.’
Serves: 6, as a starter
Prep time: 30 minsTotal time:
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Nutritional information (per serving)
Calories
207Kcal
Fat
16gr
Saturates
5gr
Carbs
7gr
Sugars
2gr
Fibre
0gr
Protein
10gr
Salt
0.4gr
Rosalind Rathouse
Rosalind Rathouse founded Cookery School at Little Portland Street in London in 2003. 'I loved cooking and had always wanted to do something food-related,' she says. 'It wasn't until 1992, after my husband suffered a terrible breakdown, that I decided to follow my dream and start my own cookery school.'
See more of Rosalind Rathouse’s recipes
Rosalind Rathouse
Rosalind Rathouse founded Cookery School at Little Portland Street in London in 2003. 'I loved cooking and had always wanted to do something food-related,' she says. 'It wasn't until 1992, after my husband suffered a terrible breakdown, that I decided to follow my dream and start my own cookery school.'
See more of Rosalind Rathouse’s recipes
Ingredients
- 50g rapeseed oil
- 40g plain flour
- 225ml whole milk
- 75g strong cheese, grated (we used a mixture of Parmesan and Gruyère, or simply use mature cheddar) - use vegetarian cheese, if required
- 4 large egg yolks and 5 egg whites
- small pinch of cayenne pepper
- pinch of mustard powder
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6.
- For the white sauce, start by blending together the oil and flour in a medium saucepan until it is well mixed with no lumps. Slowly whisk in the cold milk until everything is mixed together. Place the saucepan on a medium heat and, stirring throughout, cook until the mixture has thickened; it is ready when it stops thickening. Remove from the heat and stir in the grated cheese.
- Add the egg yolks, one at time, continuously beating well so that the eggs do not curdle. Season to taste with salt, pepper, cayenne and mustard powder.
- With an electric hand whisk or in a stand mixer, whisk the egg whites until stiff peaks form and then fold one quarter into the egg yolk mixture to ‘slacken’ it so that the remaining egg whites are easier to incorporate. Fold in the remaining whipped egg whites until there are no longer any lumps of egg white showing.
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Divide the mixture between 6 ramekins (180ml-200ml) and run your thumb and index finger around the rim of the dishes – this will loosen the soufflé mixture from the edge so it can rise more easily and evenly. Place the ramekins in a deep roasting tin. Pour enough boiling water into the tin to come halfway up the sides of the ramekins. Bake in the oven for 15-20 minutes or until well set and golden. Eat immediately before the soufflés collapse.