Ingredients with Measurements:
- 50g unsalted butter
- 50g plain flour
- 250ml whole milk
- 4 large eggs, separated
- 150g Lincolnshire Poacher cheese, grated
- Salt and pepper to taste
Special equipment needed:
- 4 ramekins
- Electric mixer
- Whisk
Step-by-step instructions:
1. Preheat the oven to 180°C/350°F/gas mark 4.
2. Grease the ramekins with butter and dust with flour.
3. Melt the butter in a saucepan over medium heat.
4. Add the flour and whisk until smooth.
5. Gradually add the milk, whisking constantly until smooth.
6. Cook the mixture for 2-3 minutes, stirring constantly, until it thickens.
7. Remove from heat and let it cool for a few minutes.
8. Add the egg yolks and whisk until smooth.
9. Add the grated Lincolnshire Poacher cheese and stir until it melts.
10. Season with salt and pepper to taste.
11. In a separate bowl, whisk the egg whites until stiff peaks form.
12. Gently fold the egg whites into the cheese mixture until well combined.
13. Pour the mixture into the prepared ramekins, filling them about ¾ full.
14. Bake for 20-25 minutes or until the soufflés have risen and are golden brown on top.
15. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
180°C/350°F/gas mark 4
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 25g
Protein: 16g
Carbohydrates: 14g
Fiber: 1g
Sugar: 4g
Sodium: 400mg
Substitutions for ingredients:
- Lincolnshire Poacher cheese can be substituted with any hard cheese of your choice.
Variations:
- Add chopped herbs such as chives or parsley to the cheese mixture for extra flavor.
- Add cooked bacon or ham to the cheese mixture for a meaty twist.
Tips and tricks:
- Make sure the egg whites are whisked until stiff peaks form to ensure a light and fluffy soufflé.
- Do not open the oven door while the soufflés are baking as this can cause them to collapse.
Storage instructions:
- The soufflés are best served immediately, but can be stored in the fridge for up to 2 days.
Reheating instructions:
- Preheat the oven to 180°C/350°F/gas mark 4.
- Place the soufflés in the oven and bake for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the soufflés on a plate with a side salad for a light lunch or dinner.
Garnishes:
- Garnish with chopped herbs such as chives or parsley.
Pairings:
- Serve with a glass of white wine such as Sauvignon Blanc or Chardonnay.
Suggested side dishes:
- Side salad with a light vinaigrette dressing.
Troubleshooting advice:
- If the soufflés do not rise properly, make sure the egg whites are whisked until stiff peaks form and that the oven temperature is correct.
Food safety advice:
- Make sure the eggs are fresh and that the soufflés are cooked through before serving.
Food history:
- The Lincolnshire Poacher cheese is a hard cheese made from unpasteurized cow's milk in Lincolnshire, England.
Flavor profiles:
- The Lincolnshire Poacher cheese has a nutty and tangy flavor that pairs well with the light and fluffy soufflé.
Serving suggestions:
- Serve the soufflés as a starter or as a light lunch or dinner.
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Region: British