Soufflés are really something impressive and never fail to delight all who see and all who taste them. Despite the common believe that soufflés are difficult, temperamental and can let you down, they are relatively easy to master and quick to prepare. Especially this one.
Broccoli and Cheddar cheese soufflé
Preparation & baking time: 25 minutes
1 head broccoli, cut into florets, blanched 4 eggs, yolks separated whites 2 tbsp Cheddar (you may also use Gruyère, Gloucester or Kashkaval), grated, plus extra for sprinkling Salt and freshly ground black pepper
Butter and flour (for greasing and dusting the ramekins)
Preheat the oven to 200C/392F/Gas 6 and place a baking tray inside to heat.
Place the blanched broccoli into a blender and blend until finely chopped. Pour into a bowl and add the egg yolks and mix well until combined.
In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed.Then carefully fold the egg whites into the blended broccoli.
Again carefully, add the cheese and season well with salt and freshly ground black pepper.
Butter four ramekins and dust with flour. Spoon the soufflé mixture into the ramekins up to the brim. Sprinkle with a little extra grated cheese.
Place the ramekins onto the heated baking tray and place in the oven for eight minutes, or until risen and golden.
Serve straight away, in the ramekins.