souffle

This savory cheese soufflé is easy to make and practically foolproof—we promise, it will rise to lofty and flavorful heights.

Savory Cheese Souffl&#233; Recipe

(45 grams) unsalted butter,

Parmigiano-Reggiano or Grana Padano cheese,

(1 ounce; 28 grams) all-purpose flour (see note)

(235 milliliters) whole milk

salt and black pepper

(5 milliliters) Dijon mustard (optional; see note)

cayenne pepper

cream of tartar (optional; see note)

(85 grams) freshly grated Gruyère or other semifirm cheese,

Preheat oven to 400°F (200°C) for a more browned soufflé with a slightly looser center or 375°F (190°C) for a more gently cooked soufflé that sets all the way through. Set oven rack in lowest position. Grease interior of 48-ounce ramekin with softened butter. Add some grated Parmigiano-Reggiano, rotating ramekin all around so cheese sticks to every part of buttered surface; add more cheese if you don't have enough or discard any excess. Wipe rim of soufflé dish and transfer prepared ramekin to the refrigerator until ready to use.

In a small saucepan, melt 3 tablespoons butter over medium-high heat (do not allow it to brown). Add flour and whisk to form paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in thin, steady stream, or in increments of a couple of tablespoons at a time, whisking thoroughly and getting into all corners of pan to maintain lump-free texture. Sauce will initially become very thick, then get thin once all the milk is added.

Heat, stirring, until sauce comes to simmer and begins to thicken slightly. Reduce heat to low and cook, stirring and scraping the sides and bottom of pan, until sauce is nicely thickened, about 3 minutes. Season generously with salt and pepper. Transfer béchamel sauce to large heatproof mixing bowl and allow to cool slightly.

Whisk Dijon mustard and/or cayenne/hot sauce (if using) into béchamel. Then, while whisking constantly, work in egg yolks one at a time until thoroughly blended. Set soufflé base aside.

In large mixing bowl, using a French whisk, electric hand blender, or stand mixer fitted with whisk attachment, combine egg whites with cream of tartar (if using) and beat until firm, glossy peaks form.

Add 1/3 of beaten egg whites to béchamel base and stir well until whitesare thoroughly combined and soufflé base has a looser consistency. Mix in Gruyère and then add remaining beaten whites. Using a silicon spatula, gently fold them into soufflé base just until well combined.

Remove soufflé dish from refrigerator and set on rimmed baking sheet. Scrape soufflé batter into prepared baking dish, filling it up to the inner ridge, not to the top (discard any excess). If desired, using an offset or other spatula, gently smooth and level surface of the soufflé batter.

Transfer soufflé to oven and bake until well risen and very nicely browned on top, about 30 minutes at 400°F for less set and 35 minute at 400°F for more set, and 35-40 minutes at 375°F for fully set.

Immediately transfer soufflé to table and serve before it deflates too much, scooping out portions onto each diner's plate.

Don’t strive for perfection with these. The more irregular and off-kilter they are, the more realistic they look. ​

Meringue Mushrooms Recipe 

salt

sugar

white vinegar

Unsweetened cocoa powder (for dusting)

bittersweet chocolate, melted, slightly cooled to let thicken

Pastry bag and medium round tip

Bon Appétit

Preheat oven to 200°. Using an electric mixer on medium-high speed, beat egg whites and salt in a medium bowl until foamy. With motor running, gradually add granulated sugar and beat until stiff, glossy peaks form. Add powdered sugar and vinegar and beat until meringue is very dense (peaks should still be stiff and glossy).

Transfer meringue to a piping bag fitted with a medium round tip and pipe 1"-long cones (these will be the mushroom stems) and quarter-size circles (the mushroom caps) onto a parchment-lined baking sheet. Dust mushroom tops with cocoa powder with a fine-mesh sieve and bake, rotating once, until meringues are dry, 1 ½−2 hours.

Using a small paring knife, make a small hole in center of flat side of mushroom tops. Workin one at a time, spread a dab of chocolate on flat side of a mushroom top with a offset spatula and fit smaller end of meringue stem into hole, pressing to adhere. Let chocolate harden.

Do ahead: Mushrooms can be made 3 days ahead. Store tightly wrapped at room temperature.

A little oil in this bûche de noel recipe helps keep it pliable even when cool—perfect for rolling the Yule Log shape.

Bûche de Noël

Nonstick vegetable oil spray

cocoa powder,

Powdered sugar (for dusting)

all-purpose flour

chocolate,

vegetable oil

vanilla extract

eggs, room temperature, separated

½ tsp kosher salt

Cognac, dark rum,

whipped cream

Chocolate buttercream (optional)

Meringue mushrooms (optional)

Preheat oven to 375°. Coat an 18x13" rimmed baking sheet with nonstick spray. Line with parchment paper and lightly coat parchment. Place a large kitchen towel (it should be larger than baking sheet) on a flat surface. Whisk equal parts cocoa and powdered sugar in a small bowl and dust towel with cocoa mixture with a fine-mesh sieve.

Sift flour and ¼ cup cocoa powder into a small bowl. Heat chocolate, oil, and vanilla in a medium microwave-safe bowl in 15-second intervals, stirring occasionally, until melted. Let cool slightly.

Using an electric mixer on medium-high speed, beat egg whites and salt in a large bowl until foamy. With motor running, gradually add ⅓ cup granulated sugar and beat until stiff, glossy peaks form.

Using clean beaters, beat egg yolks and ⅓ cup granulated sugar in another large bowl until pale and thick, about 4 minutes. Beat in chocolate mixture until no streaks remain, then use a large spatula to fold in meringue, leaving some streaks. Fold in dry ingredients just to combine—be careful not to overmix.

Scrape batter into prepared baking sheet; smooth top (you want to have an even layer). Bake until top of cake is dry and springs back when gently pressed and edges are starting to pull away from sides of baking sheet, 10−12 minutes; let cool slightly.

Run a knife along the edge of baking sheet to loosen and invert cake onto prepared towel. Peel away parchment and roll cake into a log inside towel. Transfer, seam side down, to a wire rack and let sit until just barely warm, about 20 minutes.

Shake remaining 2 Tbsp. granulated sugar and 2 Tbsp. hot water in a jar until sugar is dissolved, about 1 minute. Stir in Cognac. Unroll cake and brush top with syrup.

Spread whipped cream over top of cake, leaving a 1" border. Roll up cake and place, seam side down, on a platter. Chill until cold, at least 30 minutes.

Dust with powdered sugar and cut into 1" slices just before serving.

Instead of whipped cream, spread Chestnut Mousse over top of cake, leaving a 1" border. Roll up cake and place, seam side down, on a platter. Chill until mousse is set, at least 3 hours.

Do ahead: Roll can be made 2 days ahead. Cover and keep chilled.

Follow instructions for level 2, but do not dust cake with powdered sugar and slice. Instead, using a serrated knife, trim ½" of cake from both ends. Working from one end, gently slice off a 2" piece of cake, cutting at a 45° angle. Cut another 2" piece from same end, this time cutting perpendicular to roll to create a squared off end. Dab 1 Tbsp. buttercream on angled sides of each 2" piece of roll and stick to cake to form branches, positioning 1 on top and 1 on the side. Using and offset spatula or butter knife, spread chocolate buttercream over entire outside of roll, leaving cut ends exposed to reveal spiral). Use spatula to create textured lines in buttercream to look like tree bark.

Dust with powdered sugar and decorate with meringue mushrooms just before serving.

Do ahead: Buche de Noel (without powdered sugar and mushrooms) can be made 1 day ahead. Cover and chill.

Lemon Meringue Blueberry Pie

cornstarch

lemon juice

(1 1/2 sticks) unsalted butter,

heavy whipping cream

blueberries (from two 1/2-pint containers), divided

lemon peel

cinnamon

all purpose flour

Tender Pie Crust dough disk

Whisk sugar and cornstarch in heavy medium saucepan to blend. Gradually add lemon juice, whisking until cornstarch dissolves. Whisk in yolks. Add butter. Cook over medium heat until curd thickens and boils, whisking constantly, about 8 minutes. Transfer curd to medium bowl. Press plastic wrap directly onto surface of curd. Refrigerate at least 1 day. DO AHEAD Can be prepared 5 days ahead. Keep chilled.

Using electric mixer, beat whipping cream in medium bowl until peaks form. Fold 3/4 cup lemon curd into whipped cream 1/4 cup at a time. Chill lemon mousse at least 2 hours and up to 6 hours. Keep remaining curd chilled.

Combine 3/4 cup blueberries, sugar, lemon juice, grated lemon peel, salt, and cinnamon in small saucepan. Stir over medium heat until sugar dissolves, about 4 minutes. Whisk in flour; cook 1 minute. Remove from heat. Stir in remaining 3/4 cup blueberries. Transfer compote to small bowl. Cover and refrigerate at least 2 hours. DO AHEAD Can be prepared 1 day ahead. Keep compote refrigerated.

Position rack in center of oven and preheat to 375°F. Roll out pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer crust to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively; chill 30 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans from crust. Bake crust until golden and cooked through, piercing with fork if crust bubbles, about 20 minutes longer. Transfer crust to rack and cool completely.

Spread 1 1/2 cups of remaining lemon curd over bottom of crust. Using slotted spoon and leaving most of juices behind, spoon 3/4 cup blueberry compote evenly over curd. Drop lemon mousse in dollops over blueberries; spread to cover berries completely. Using slotted spoon, spoon remaining blueberries over mousse. Chill pie while preparing meringue.

Whisk egg whites and sugar in large metal bowl to blend. Place bowl over saucepan of simmering water (do not let bottom of bowl touch water); whisk constantly until sugar dissolves and mixture is very warm to touch, about 1 1/2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until thick and fluffy peaks form, about 5 minutes. Spoon meringue into pastry bag fitted with large (about 3/4-inch) plain tip. Pipe meringue decoratively over top of pie, leaving 1-inch plain border to expose some of mousse and blueberries. Using pastry torch, singe meringue until golden. DO AHEAD Can be prepared 6 hours ahead. Cover with cake dome and refrigerate.

To make the dramatic meringue peaks pictured, be sure to use a large pastry tip to pipe the rosettes, then sweep them upward using an offset spatula or butter knife. Even easier: Just spoon dollops of fluffy meringue atop the pie.

This easy and delicious corn soufflé is so creamy and smooth. It uses simple ingredients and makes for a wonderful side dish to any meal.

Corn Soufflé

cream style sweet corn (14.75 ounces)

kernel corn (14.75 ounces, drained)

sweetened condensed milk (14 ounces)

cream cheese (cubed, ½ an 8-ounce bar)

corn starch

baking powder

eggs

salted butter (melted)

Preheat oven to 350°.

Melt the butter, drain the corn, and then put all the ingredients in a blender and blend together.

Pour into a greased 8×11.5 (2 qt) baking dish and bake for approximately 55 minutes or until golden on top.

Serve and enjoy this wonderful corn soufflé!

https://embed.mediavine.com/videos/exaosckktbwavrjzggxy

Easy and delicious corn souffle. Learn how to make this delicious side dish. One of the easiest and tastiest dishes you can make, this corn souffle is a crowd pleaser.

How to Make Corn Souffle

Light and fluffy, Japanese Cheesecake is a delicious gift for a real cheesecake lover.  It’s a melt-in-your-mouth combination of creamy cheesecake and airy soufflé.  A second (or more) serving is a guarantee!

Japanese Cheesecake

g unsalted butter ((1 Tbsp, for greasing the pan & parchment paper))

g cream cheese ((10.6 oz))

unsalted butter ((4 Tbsp or 2 oz))

heavy (whipping) cream ((200 ml or 6.8 oz))

60 g sugar ((5 Tbsp or 2 oz))

g cake flour ((9 Tbsp

lemon ((for zest))

g lemon juice ((2 Tbsp or about ½ lemon))

apricot jam ((for glaze))

tsp hot water ((for glaze))

Cut parchment paper for the bottom and side of cake pan. You will need a 9” (23 cm) round paper for the bottom, one 4” x 30” (10 x 76 cm) paper for the side of cake pan, and two 2” x 30” (5 x 76 cm) paper strips which will be used for “transporting”.

Grease the cake pan and parchment paper (for bottom and sides) with 15 g (1 Tbsp.) butter (you don't need to use all of it).

Place the 2 “straps” criss-cross on the bottom of the cake pan. Then place the bottom and side parchment paper. The grease side of the 9” (23 cm) paper should face up, and face in on the 4” x 30” (10 x 76 cm) paper.

Prepare Cake Pan

Preheat the oven to 350F (180C). You will be baking at 320F (160C) but when you open the oven to place the cheesecake you’ll lose some heat, so we’ll start off a bit higher.

Please note that it is very important that ingredients are all measured before starting. Separate the 6 eggs into egg yolks and egg whites. Refrigerate the egg whites.

Preheat the Oven &amp; Gather Ingredients

Set a medium saucepan filled with 2” (5 cm) water and bring to simmer. Add 300 g (10.6 oz.) cream cheese, 60 g (4 Tbsp. or ¼ cup) unsalted butter, 200 g (200 ml) heavy whipping cream, and 60 g (5 Tbsp.) granulated sugar in a large bowl. Put the bowl over the saucepan.

Using a silicone spatula, mash the cream cheese and butter. Once they are melted, use whisk to blend everything together. Remove from the heat.

Mix over Double Boiler

In the warm cream cheese mixture add 6 egg yolks, one yolk at a time while whisking. Make sure each egg yolk blended well with the mixing before adding the next one.

Using a fine mesh strainer, sift 80 g (9 Tbsp.) cake flour into the batter. Whisk and blend together.

Then pass the batter through the same fine mesh strainer to a clean large bowl, creating the silky texture for the batter.

Zest half of a lemon into the batter. Make sure you only zest the yellow part, not the bitter white part. Then squeeze half lemon into a small bowl. Measure 30 g (2 Tbsp.) lemon juice and add to the batter. Whisk well to blend and set aside.

Mix at the Counter

Put the baking sheet inside the oven and pour hot water until half way or 1 inch deep. Close the oven.

Set Up Bain-Marie

Add cold egg whites into a large clean mixing bowl (of the stand mixer). Make sure there is no oil or water in the bowl. If you have space in your refrigerator, I highly recommend keeping the mixing bowl cold until you’re ready to use. Start whisking on medium speed (speed 4) until the egg whites become opaque, foamy and bubbly, about 2 minutes. Then slowly add 100 g (8.5 Tbsp.) granulated sugar, 1/3 portion at a time while the mixer runs.

Once all the sugar has been added, increase the mixer speed to high (speed 8-9) and beat the egg whites until “soft” to “medium” peaks. When lift the whisk, the egg whites shouldn’t fold ribbons (drizzle) anymore. When you turn your whisk upside down, the egg whites should cling to the whisk and hold their shape for a few second, but then start to flop over.

Beat Egg Whites

Using a whisk, mix in 1/3 of egg whites into the cream cheese mixture until incorporated. Then gently fold in another 1/3 into the mixture.

Lastly, pour the mixture back into the mixer bowl (with 1/3 of egg whites still in it) and fold in very gently.

Pour the mixture into the baking pan in all at once, avoiding air pockets while pouring. Tap the cake pan a few times on the kitchen counter to release any air pockets in the batter.

Fold in Egg Whites

Place the cake pan into the baking sheet that’s already in the oven. Reduce the oven temperature from 350F (180C) to 320F (160C) and start baking for 70-75 minutes. Reduce the oven temperature to 300F (150C) and bake for another 10 minutes, or until the top is golden brown and skewer inserted comes out clean.

Bake the Cheesecake

Turn off the oven and leave the oven door ajar for 15-20 minutes with the cake inside. If you take the cake out immediately, the sudden change of temperature could cause the cake to shrink or collapse. You want the cake to slowly shrink down to half the height, roughly from 4 inches to 2 inches. Remove the pan from the oven. Gently pull out the cake using the 2 parchment paper straps (with another set of hand).

Remove the parchment paper around the cake (leave the bottom one). Combine 2 Tbsp apricot jam and 1 tsp water in a small bowl. Brush the apricot mixture over the top of the cheesecake. Let cool to room temperature.

Let Cool

You can serve the cake at room temperature (fluffiest!) or chill the cake for 1-2 hours before serving. Store in the refrigerator for up to 3-4 days or 3-4 weeks in the freezer. Defrost the cake overnight in the refrigerator. The cold cheesecake is dense, so leave it at the counter till chilled/room temperature before serving.

To Serve

Cotton Cheesecake / Japanese Cheesecake is my new favorite dessert and after you try this recipe, it will become your favorite too.&nbsp;It's the perfect combination of sponge cake and cheesecake in both taste and texture.&nbsp;What I love about this scrumptious cake is it's not overly sweet as some cakes can be.&nbsp;The combination of fluffy cake with slightly tart cream cheese is absolutely heavenly. I hope you enjoy the recipe as much as I do.&nbsp;Please note&nbsp;this recipe can be a bit tricky.&nbsp;Watch the video and follow the steps exactly.&nbsp;Happy Baking!

Cotton Cheesecake / Japanese Cheesecake

eggs (, at room temperature)

tsp cream of tartar

sugar (, divided)

oz cream cheese (,

milk

unsalted butter (, at room temperature)

Tbsp corn starch

inch round springform pan

Line the bottom and side of the springform pan with parchment paper.  Wrap the springform pan with several sheets of foil, sealing it completely.

Fill a large baking pan halfway with water.  Place it in the oven on the lowest rack.  Preheat the oven to 315 F (157 C).

Separate the eggs and place the egg whites into a mixing bowl and the yolks into a measuring cup.

Beat the egg whites on Low speed for 30 seconds.  Increase the speed to Medium Low and beat for another 30 seconds or until foamy.   Add the cream of tartar.  Increase the speed to Medium High and beat until the egg whites just start to thicken.  Add 1/4 cup sugar gradually.  Continue beating until the egg whites reach the soft peaks stage (approximately 3 minutes using a stand mixer).

In a separate bowl, add the cream cheese and milk.  Mix on Low speed until creamy and smooth (approximately 2-3 minutes). Add the butter, remaining 1/4 cup sugar and lemon juice and beat for 1 minute.  Add the flour and corn starch and mix for another minute.  Finally add the egg yolks and mix for 1 more minute.  Strain the batter using a sieve.

Add 1/3 of the egg whites and gently fold into the batter until mostly incorporated.  Add another 1/3 and gently fold.  Add the remaining 1/3 and gently fold.

Pour the batter into the lined springform pan.  Spread the batter evenly into the pan and smooth out the top using a spatula.  Holding the side of the pan, gently lift and drop the pan on the counter about 6 times to remove any big air bubbles.

Place the springform pan into the water bath and bake the cake for 1 hour and 10 minutes.  Check the cake for doneness by inserting a toothpick into the center of the cake. (It should come out clean.) Bake the cake for an additional 10-15 minutes to brown the top.

Turn off the oven and open the oven door slightly (about 2-3 inches) and let the Cotton Cheesecake cool in the oven for 1 hour.

Remove the Cotton Cheesecake from the pan.  Place on a plate and refrigerate for at least 4 hours.

Serve with fresh fruit, fruit puree, chocolate sauce, whipped cream, etc.

Cover and refrigerate any remaining portions. Enjoy the Cotton Cheesecake within the week.

https://www.youtube.com/watch?v=yPe67tnxNjo

Sharing an easy recipe for Cotton Cheesecake / Japanese Cheesecake, a unique tasting cake that is a cross between a sponge cake and a cheesecake. Not overly sweet, this cake will be everyone's favorite and your new go-to dessert!

Written recipe: http://runawayrice.com/desserts/cotton-cheesecake-japanese-cheesecake/

Love chocolate? Check out this video: Chocolate Cotton Cheesecake https://youtu.be/YvmjX5a_Vek

Tools used in this video:

Fat Daddio's Anodized Aluminum 8 Inch x 3 Inch Round Springform Cake Pan https://amzn.to/2FLqe27

Reynolds Wrap Heavy Duty Aluminum Foil https://amzn.to/2FL6ICR

KitchenAid KSM75WH Classic Plus Series 4.5-Quart Tilt-Head Stand Mixer https://amzn.to/2FJhk5j

Wilton 2105-6816 Perfect Results Premium Nonstick Baking Pan, 14.5 x 11 x 2 Inch https://amzn.to/2JUwSWf

Website:     http://runawayrice.com
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Twitter:       http://twitter.com/runawayrice
__________________________________

Ingredients:

8 oz cream cheese, at room temperature (227 g)
1/2 cup low-fat milk (120 ml)
5 large eggs, at room temperature (egg yolks: 105 g, egg whites: 160 g)
1/4 tsp cream of tartar or lemon juice (1 g)
1/2 cup sugar, divided (110 g)
1/4 cup unsalted butter, at room temperature (56 g)
1 Tbsp lemon juice (12 ml)
1/4 cup all-purpose flour (35 g)
2 Tbsp cornstarch (15 g)

Bakeware
8 inch x 3 inch round springform pan (20 cm x 7.6 cm)
14.5 inch x 11 inch pan for water bath (37 cm x 28 cm)

Yields: 8 servings

Nguyên liệu:

5 trứng lớn, nhiệt độ phòng (lòng dỏ: 105 g, lòng trắng: 160 g)
¼ m. cà phê cream of tartar hoặc nước cốt chanh (1 g)
110 g đường, chia phần
227 g kem phô mai, nhiệt độ phòng
120 ml sửa tươi ít chất béo (low-fat milk)
56 g bơ không muối, nhiệt độ phòng
1 m. canh nước cốt chanh
35 g bột mì đa dụng
2 m. canh bột bắp (15 g)

khuôn tròn đáy rời 20 cm x 7.6 cm
khuôn 37 cm x 28 để nước sôi

Cho: 8 phần ăn


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Cotton Cheesecake / Japanese Cheesecake - Light and Fluffy Cake, Easy Recipe!

Much simpler than a classic soufflé, this soufflé omelette is cooked in a skillet on the stovetop and requires little more than eggs, cheese, and a couple of extra minutes to beat the whites.

Souffl&#233; Omelette With Cheese Recipe

eggs,

chives (optional)

(15 grams) unsalted butter

In medium bowl, beat egg yolks with a generous pinch of salt and some freshly ground black pepper until well mixed.

In separate large mixing bowl, using a whisk, electric hand blender, or stand mixer fitted with whisk attachment, beat egg whites until firm, glossy peaks form.

Add half of the beaten egg whites to yolks and stir well until whites are thoroughly combined and soufflé base has a looser consistency. Mix in half the cheese as well as the chives, if using. Add remaining beaten whites, and, using a silicon spatula, gently fold them into the soufflé base just until well combined.

In a 9- or 10-inch nonstick skillet, melt butter over medium heat, until foaming. Scrape soufflé base into pan. Using spatula, spread soufflé base into even circle and smooth out the surface. Cover and cook until bottom of omelette is browned and top is just barely set (or even a little loose still, if you prefer). Scatter remaining cheese on top; cover once more and cook until cheese starts to melt, about 1 minute longer.

Carefully slide the omelette out of the pan and onto a warm serving plate, folding it over itself. Serve right away.

Soufflés can be fiddly to make, but if you follow this recipe carefully you’ll get great results. 

How to make a soufflé

butter,

lemons, juice and zest

free-range egg yolks, egg

sugar,

flour

90 milliliters/3¼fl oz double cream

110 milliliters/4fl oz full-fat milk

icing sugar, for dusting (optional)

Soufflés can be fiddly to make, but if you follow this recipe carefully you’ll get great results.



Mary Berry's hot lemon soufflés

Love to eat Good & Plentys? These licoricey meringues from <a href="http://www.bonappetit.com/restaurants-travel/best-new-restaurants/article/maurice-luncheonette">Måurice</a> are for you.

Aniseed-Almond Meringues

almonds

Love to eat Good & Plentys? These licoricey meringues from Måurice are for you.

Preheat oven to 200°. Toast 1 Tbsp. aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes; let cool. Using an electric mixer on high speed, beat egg whites until frothy, about 1 minute.

With motor running, gradually add granulated sugar and beat until medium peaks form, 8–10 minutes. Then gradually add powdered sugar and beat until stiff peaks form, about 5 minutes longer. Fold in aniseed.

Spoon meringue onto a parchment-lined baking sheet, top with almonds and more aniseed, and bake until dry, 2–2½ hours. Turn off heat and let cool in oven.

<p>Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic</p>

Cheese soufflé in 4 easy steps

breadcrumbs

plain flour

mustard powder

grated extra-strong cheddar (blue cheese, goat's cheese

<p>Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.</p>

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