Like a pillow of goodness in your mouth, these cheese and parsley souffles will hit the spot. Souffles really aren't that hard, getting the courage to make them is the hardest part. Just make sure you have all your ingredients measured before you start, because once you start, it's all go go go till your take your first bite!
Ingredients:
2 Tablespoons Panko breadcrumbs
60g Butter
1/4 cup Plain Flour
1 cup warm Milk
1/2 cup Cheese, grated
2 tablespoons Parmesan cheese
1 tablespoon Parsley, chopped
4 Eggs, at room temp
Method:
Preheat oven to 200'c. Grease 4 x 1 cup ramekins. Place a baking tray into the oven to preheat.
Add breadcrumbs to ramekins and turn to coat the bottom and sides. Shake out excess.
Melt butter in a small saucepan over a medium heat. Add flour, stir well to combine and then keep stirring for 1 min (this cooks the flour). Remove from the heat and gradually add the warm milk mixing until smooth. Return to the heat and stir until the mixture boils and thickens, add cheeses and parsley and mix until smooth.
Separate each egg, one at a time, beating yolks into the sauce and putting egg whites into a clean bowl. Beat egg whites until stiff peaks form. Fold the egg whites into the sauce mixture.
Divide the mixture evenly between the ramekins and smooth tops with a knife. Place onto your preheated tray and bake for 20mins until puffed and golden. Serve immediately.
2 Tablespoons Panko breadcrumbs
60g Butter
1/4 cup Plain Flour
1 cup warm Milk
1/2 cup Cheese, grated
2 tablespoons Parmesan cheese
1 tablespoon Parsley, chopped
4 Eggs, at room temp
Method:
Preheat oven to 200'c. Grease 4 x 1 cup ramekins. Place a baking tray into the oven to preheat.
Add breadcrumbs to ramekins and turn to coat the bottom and sides. Shake out excess.
Melt butter in a small saucepan over a medium heat. Add flour, stir well to combine and then keep stirring for 1 min (this cooks the flour). Remove from the heat and gradually add the warm milk mixing until smooth. Return to the heat and stir until the mixture boils and thickens, add cheeses and parsley and mix until smooth.
Separate each egg, one at a time, beating yolks into the sauce and putting egg whites into a clean bowl. Beat egg whites until stiff peaks form. Fold the egg whites into the sauce mixture.
Divide the mixture evenly between the ramekins and smooth tops with a knife. Place onto your preheated tray and bake for 20mins until puffed and golden. Serve immediately.
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