This recipe is best with
- 45g butter
- 1½ tbsp plain flour
- 250ml warm milk
- 3 eggs, separated
- ¼ cup grated Parmesan cheese
- 1 tbsp chopped parsley
- Dash of salt and pepper
- Castor sugar for dusting the ramekins
- Lightly grease 3-4 ramekins with melted butter, and dust with castor sugar. Tip off excess sugar.
- Melt butter in a saucepan over medium low heat and add the flour.
- Cook, stirring for about a minute, then reduce the heat and gradually blend in the warm milk. Stir constantly and bring to a boil.
- Simmer the mixture for 2-3 minutes, then remove from the heat and transfer to a mixing bowl.
- Leave to cool slightly.
- Add the egg yolks, Parmesan cheese, parsley, salt and pepper.
- Whip the egg whites to soft peaks but do not overbeat them as this will prevent the soufflé from rising.
- Lightly fold the egg whites into the cheese and herb mixture.
- Fill the prepared ramekins as soon as the egg whites are folded into the mixture. (Be sure to wipe the rims and outside of the ramekins clean for a good, even rise.)
- Bake the soufflés bain-marie style immediately, in a preheated oven at 220°C for 15-20 minutes until risen, cooked through, golden brown and puffed up.
- Serve soufflés immediately.