Savoury

250107_Hand Mixer manual artwork.qxp 25/01/2007 15:32 Page 15

HOT CAULIFLOWER CHEESE SOUFFLE (makes 8 small or 4 large servings)

These are deceptively easy to make, Tasty and reliable.

300g (11oz) cauliflower, cut into little florets

40g (1½ oz) butter

225g (8oz) grated Cheddar or Gruyere cheese

(after removing rind)

4 tsp milk

1 level tbsp English mustard (made up)

2 small eggs, separated

Salt and freshly milled pepper

•You will need 4 large 13cm

(5 inch) diameter ramekin dishes, or 8 small ones, and a large baking sheet to put them on

•Preheat oven to 200C/400F/M6. Make sure that you have a rack placed near to the top of the oven

•Put the baking sheet in the oven to heat. Cook the florets in boiling salted water, drain and dry. With half the butter, grease the ramekins and divide the florets among them

Melt the remaining butter in a small pan over a gentle heat, then add the cheese. When melted, stir in the milk and mustard.

Remove from heat and stir in the egg yolks, together with plenty of salt and pepper

•Using the balloon whisk, whisk the egg whites with a pinch of salt, until stiff (see Whisking Egg Whites, page 12).

•Fold into the cheese mixture and spoon over the cauliflower florets.

•Place the ramekins on the preheated baking sheet, return to the oven and cook until the soufflés are risen and golden, about 10-12 minutes

•Serve immediately

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