Difficulty: Medium - experience needed
Dietary guidance: v n
2 ½ tbsp butter, plus extra to butter the baking dish
2 tbsp all-purpose flour
1 cup low-fat milk
4 large egg yolks
5 large egg whites
1 ¼ cups grated old cheddar
¼ cup grated Gruyere
¼ cut finely grated Parmesan, plus extra to finish
Pinch of Salt
Pinch of Cayenne Pepper
Preheat oven to 400 F. Thoroughly butter a 7 inch soufflé dish, about 3 inches deep.
Melt the butter in a saucepan and mix in the flour. Cook together for a couple of minutes to make a roux, then gradually whisk in the milk until a smooth, very thick sauce is achieved. Remove from the heat and leave to cool slightly for a couple of minutes, and then add the egg yolks one by one, beating them in thoroughly. Stir in the grated cheeses and season with the salt and cayenne. Pour into a roomy bowl, removing every bit of the batter with a spatula.
Whisk the egg whites in another bowl until firm. Stir a small amount into the cheese mixture to slacken it, and then deftly fold the rest of the whites, using a serving spoon or spatula.
Gently pile the mixture into the buttered soufflé dish and sprinkle the surface with extra parmesan. Bake in the oven for 30-35 minutes, or until well risen, and golden and crusted on the surface.