Nigel Slater’s fuss-free soufflés are perfect for using up any leftover cheese and herbs and are ready in 15 minutes.
a little butter
135g/4¼oz freshly grated parmesan
4 large free-range eggs
300g/10½oz leftover cheese, grated
100ml/3½fl oz double cream
a tablespoon of chopped herbs (thyme, chives or tarragon are good here)
salt and black pepper
Preheat the oven to 200C/400F/Gas 6.
Lightly butter three shallow ovenproof bowls or ramekins and dust them with a little of the grated parmesan.
Separate the eggs, putting the whites into a bowl big enough to whisk them in.
Mash the leftover cheese into the egg yolks, then stir in the cream, chopped herbs and a seasoning of black pepper and a very little salt.
Whisk the egg whites until they are almost stiff, then fold them firmly but gently into the cheese mixture, using a large metal spoon. Lastly, fold in all but a couple of spoonfuls of the remaining grated parmesan.
Divide the mixture among the three buttered bowls. Scatter over the remaining parmesan, put the dishes onto a baking sheet and bake for 10-15 minutes, until lightly risen and creamy inside.
Serve immediately whilst the puddings are still puffed and golden.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
See more soufflé recipes
See more cheese recipes
Crab cakes and crushed peas
Mozzarella with basil crust
See more Nigel Slater recipes
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
