Loading...Ingredients:
- Butter for greasing
- 2oz/50g butter for soufflé
- 5 tablespoons plain four
- 3⁄4 pint/ l milk
- salt and ground black pepper
- 4oz/100g Cashel Blue with rind removed, crumbled or mashed
- 4 egg yolks
- 5 egg whites
- 3oz/75g button mushrooms
Method:
- Set the oven to 190oC/375oF/Gas Mark 5.
- Brush a little butter over the inside of a 1 liter/1 pint soufflé dish.
- Melt the 2oz/50g butter in a medium sized pan.
- Add the flour and stir over low heat for 2 minutes.
- Still stirring constantly, add the milk gradually, and cook for another 2 minutes.
- The sauce will be very thick and should leave the sides of the pan cleanly.
- Turn sauce into a bowl.
- Beat in a little seasoning and the cheese, making sure that any lumps of cheese are beaten out.
- Then beat in the egg yolks, one at a time, until fully blended.
- In a separate bowl, whisk the egg whites until firm.
- Stir one spoonful into the soufflé base mixture, and then fold in the rest.
- Pour half the mixture gently into the prepared dish.
- Sprinkle with the mushrooms, then cover gently with the remaining soufflé mixture.
- Bake the soufflé for 36 minutes until it is well risen and browned.
- Serve immediately with a tossed green salad.
