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CHEESE SOUFFLE
 125 grams butter125 grams refined flour 100 ml warm milk 4 eggs 125 grams processed cheese Salt/ pepper to taste For a cheese sauce 100 grams cheese 25 ml milk Method -Grease 4 small dishes generously with butter, then melt the 125 grams butter portioned off in a pan. -Add the refined flour and stir well to combine.Cook over low heat for 1 minute; lift the pan from the fire and add the milk, whisking till it forms a smooth paste. -Separate the egg whites, and add the egg yolks to the paste prepared, stirring constantly so that they don?t scramble. -Grate the cheese into the mix and add salt and pepper as per taste and allow the mix to cool slightly. -Beat the egg whites into stiff peaks, and fold a third of the beaten whites into the mix. Follow with the rest very slowly. -Pour the mixture into the greased soufflé dishes and steam over a slow fire for 15 minutes. -Meanwhile , prepare the cheese sauce by melting the cheese reserved for it in milk. -Upturn the moulded soufflé onto individual plates or a large platter, pour the cheese sauce over the soufflé, and sprinkle with crushed peppercorns. -Serve warm.  related searches : Cheese
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