Dualit 88400, Cookbook

Page: 8 / 17

HOT CAULIFLOWER CHEESE SOUFFLE (makes 8 small or 4 large servings)
• 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 and melt the cheese and stir
in the milk and mustard.
Remove from heat and stir in the
yolks, together with plenty of salt
and pepper
• Using the balloon whisk, whisk the
whites with a pinch of salt, until
stiff (see Whisking Egg Whites,
page 5).
• 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
These are deceptively easy to make,
Tasty and reliable.
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lliittttlle e ffllo orre ettss
4 40 0g g ((1 1½ ½ o ozz)) b bu utttte err
2 22 25 5g g ((8 8o ozz)) g grra atte ed d C Ch he ed dd da arr
o orr G Grru uy ye erre e cch he ee esse e
((a afftte err rre em mo ovviin ng g rriin nd d))
4 4 ttssp p m miillkk
1 1 lle evve ell ttb bssp p E En ng glliissh h m mu usstta arrd d
((m ma ad de e u up p))
2 2 ssm ma allll e eg gg gss,, sse ep pa arra atte ed d
S Sa alltt a an nd d ffrre essh hlly y m miilllle ed d p pe ep pp pe err
SAVOURY
8