Name: Cheese and mustard souffle
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: melted butter, to grease; 1/2 cup all-purpose rice crumbs; 30 gram butter; 1/4 cup gluten-free plain flour; 1 1/4 cup milk; 2 teaspoon gluten-free dijon mustard; 1/2 teaspoon gluten-free hot english mustard; 1/4 teaspoon cayenne pepper; 2 cup lightly packed grated vintage cheddar cheese; 4 eggs, separated; mixed salad, to serve

Ingredients

melted butter, to grease

1/2 cup all-purpose rice crumbs

30 gram butter

1/4 cup gluten-free plain flour

1 1/4 cup milk

2 teaspoon gluten-free dijon mustard

1/2 teaspoon gluten-free hot english mustard

1/4 teaspoon cayenne pepper

2 cup lightly packed grated vintage cheddar cheese

4 eggs, separated

mixed salad, to serve

Method

1.Preheat oven to 200°C (180°C fan-forced). Brush four 1-cup straight-sided ovenproof dishes with melted butter. Sprinkle each with 1 1/2 teaspoons of the rice crumbs. tilting and turning to cost evenly; Shake out exceaa crumbs. Place on a baking tray.

2.Melt butter in a medium saucepan. Add flour; cook and stir over moderate heat for 1 minute. Add miik: whisk until smooth. Add muetards and cayenne pepper. Whisk over moderate heat until mixture boils and thickens. Remove from heat. Add cheese; Stir with a wooden spoon until smooth. Add egg yoiks: mix well.

3.Using an electric mixer, beat egg whites in a medium clean, dry bowl just until soft peaks form. Stir a large quantity of egg white into cheese mixture until just combined, then feid in remaining egg white. Spoon into prepared dishes. Bake for 13-15 minutes or until well risen. Serve at once with salad.

Make ahead You can make souffles to the end of Step 2, up to 2 hours ahead; cover, then keep at room temperature. Don’t everheat egg whites or they will be difficult to fofd into cheese mixture. Rice crumbs are in the health food aisle and at health food stores.
Note

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Ingredients

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