CLASSIC CHEESE SOUFFLE

Preparation Method :

• Heat the milk in a large saucepan. Add the remaining butter, flour and cayenne, with the mustard powder.
• Bring to the boil over a low heat, whisking steadily until the mixture thickens to a smooth sauce.
• Simmer the sauce for a minute or two, then turn off the heat and whisk in all the Cheddar and half the Parmesan.
• Cool a little, then beat in the egg yolks. Check the seasoning; the mixture should be well seasoned. Set aside.
• Whisk the egg whites in a large grease-free bowl until they form soft, glossy peaks. Do not overbeat or the whites will become grainy and difficult to fold in.
• Add a few spoonfuls of the beaten egg whites to the sauce to lighten it. Beat well, then tip the rest of the whites into the pan and, with a large metal spoon, gently fold in the egg whites, using a figure-of-eight movement to combine the mixtures.
• Pour the mixture into the prepared souffle dish, level the top and, to help the souffle rise evenly, run your finger around the inside rim of the dish.
• Place the dish on a baking sheet. Sprinkle the remaining Parmesan over the top of the souffle mixture and bake for about 25 minutes until risen and golden brown. Serve immediately.