learn to cook in the Lake District
100g unsalted butter
40g plain flour
150g Lake District mature cheddar (grated)
5 egg yolks
500ml egg whites
Juice of half a lemon
Leaves to garnish
250ml double cream
80g Lake District mature cheddar (grated)
Salt and pepper
Prep time: 20mins
Cook time: 12 - 14 mins
Butter ramekins and dust with the breadcrumbs (ensure the ramekins are properly covered) then refrigerate until ready to use.
To make the base, prepare a roux by melting the butter in a sauce pan then add the flour and stir to a paste, then gradually whisk in the milk and continue to whisk until the mixture has thickened then allow to cool. Then stir in the egg yolks and season.
Whisk the egg whites with the lemon juice until firm.
Combine the egg whites with the base, by adding ¼ of the whites then folding in the rest.
Spoon into the chilled ramekins and smooth over the tops (gently)
Place into an oven at 180°c with a bowl of water in the bottom for 12-14 minutes. Serve immediately.
For the sauce,
Flame the whisky in a large pan, then add the cream and bring to the boil, stir in the grated cheese and season.
Scatter the leaves onto a large plate, place the soufflé in the middle, and drizzle with the sauce.