Green pepper and cheese soufflé




  1. Place a flat baking tray in the oven and preheat the oven to 200C/400F/Gas 6.

  2. Pour the double cream into a saucepan over a high heat. Bring to the boil, then remove from the heat immediately and leave to cool for one minute.

  3. Place the egg whites into a bowl and whisk until stiff peaks form.

  4. Place the egg yolks and grated cheese in a separate bowl. Whisk together and season well with salt and freshly ground black pepper.

  5. Pour the warm cream over the egg yolks and cheese and mix together well.

  6. Spoon a little of the stiff egg whites into the yolk mixture and mix well.

  7. Add the rest of the egg white and gently fold together with a metal spoon, being careful to maintain volume.

  8. Spoon the soufflé mixture into the pepper half, place onto the hot baking tray and place into the oven to bake for 8 minutes, until the soufflé has risen and is golden.

  9. To serve, place the pepper into the centre of a small warm plate.