Name: Three cheese souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 15 gram butter, softened; 1/3 cup (30g) parmesan cheese, finely grated; 2/3 cup (170g) mascarpone cheese; 2 1/2 teaspoon fresh chives, finely chopped; 1 1/2 teaspoon thyme leaves, finely chopped; 1 tablespoon plain flour; 2 eggs, separated; 120 gram telaggio cheese, rind removed and diced; sea salt and ground white pepper, to taste

Ingredients

15 gram butter, softened

1/3 cup (30g) parmesan cheese, finely grated

2/3 cup (170g) mascarpone cheese

2 1/2 teaspoon fresh chives, finely chopped

1 1/2 teaspoon thyme leaves, finely chopped

1 tablespoon plain flour

2 eggs, separated

120 gram telaggio cheese, rind removed and diced

sea salt and ground white pepper, to taste

Method

1.Preheat the oven to 200°C (do not use fan-forced as it can knock the souffle tops over). Brush 2 of the 1 1/4 cup capacity ramekins generously with the softened butter, brushing the sides in an upward motion to help the souffle rise. Dust each with 3 tsp of the parmesan, tap on a bench to discard the excess. Refrigerate until required.

2.Place the mascarpone, chives, thyme, flour, egg yolks and remaining parmesan into large mixing bowl and whisk until smooth. Stir through the telaggio to combine. Season with salt and pepper to taste.

3.Whisk the egg whites in a medium mixing bowl to form medium peaks.

4.Using a large metal spoon, fold 1/3 of the egg whites trough the cheese base to loosen the mixture. Gently fold the remaining egg whites through to combine. Spoon into the prepared ramekins.

5.Place on a baking tray and bake for 25-30 minutes until puffed and golden. Serve immediately.

Do not over whisk the egg whites as they will be too stiff to fold through the cheese base.
Note

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Ingredients

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