Parmigiano Reggiano Cheese Soufflé

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Ingredients

  • 75g butter
  • 100g Parmigiano Reggiano, finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated
  • 50g plain flour
  • 300ml milk
  • Pinch of salt
  • Pinch of cayenne pepper
  • 4 eggs, separated

Use imperial measurements

Method

How to make Parmigiano Reggiano Cheese Soufflé

Don’t be put off making soufflés because you think they are difficult – on the contrary, they are easy to make. You just have to be ready to eat them!

1. Preheat the oven to 200°C / fan oven 180°C / gas mark 6. Grease a 1.2 litre soufflé dish with butter, then add two tablespoons of the Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmigiano Reggiano, tilting the dish so that it coats the base and sides.

2. Put the remaining butter into a saucepan with the flour and milk. Heat, stirring constantly with a small Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk , until the mixture is thick and smooth. Cook for a few more seconds, stirring all the time. Remove from the heat and add the remaining Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Parmigiano Reggiano, stirring until melted. Season with a pinch of salt and cayenne pepper.

3. Stir the egg yolks into the cheese mixture. Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk the egg whites in a large, clean bowl, using a hand-held electric mixer or Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk , until they hold their shape. Fold them into the cheese mixture using a large metal spoon. Pour into the prepared dish.

4. Bake for 35-40 minutes, until risen and golden brown. Serve immediately.

Cook’s tip: Make individual servings in small soufflé dishes, wrapping a collar of non-stick baking parchment around the dishes, secured with string, to add extra height.

Recipe Courtesy of Parmigiano Reggiano