20g flour
115ml milk
4 eggs whites
3 egg yolks
1tblsp french mustard
75g cheese or other filling chopped or grated
2 tbsp grated parmesan
salt, pepper to taste
Make a white sauce with butter, flour and milk.
Whip the egg whites until they stand in peaks.
Stir the egg yolks, cheddar (or whatever filling) and mustard in to the white sauce along with salt and pepper.
Fold one spoonful of egg whites in to the sauce mixture (to lighten it)
Then fold the sauce in to the egg white. Gently.
Prepare a 1 liter souffle dish by oiling the sides and then sprinkling the parmisan on so it sticks.
Pour the sourffle mix in to the dish. Gently scrape round the top,of the mixture at the edge of the bowl with a knife to help the souffle rise neatly.
Cook in a preheated oven at 190°C until just wobbly (about 20-25 mins)
Serve immediately.
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