Cheese souffle

We have introduced film night to Kitchenfairies entertainment, and, because I can't resist a food ritual I have decided to match the food to the film.  Tonight it was "The Bucket List" - so I asked for bucket list food suggestions.  One of these was cheese soufflé - check here for the others.

Souffle is notoriously easy to muck up - but if you make sure the cheese sauce is nearly cold before mixing in the eggs, and fold the egg whites in gently, and NEVER open the oven door, then it is achievable.


Soya milk  (about 500ml)
Cornflour
Gouda  (about 100g)
Cheddar  (about 100g)
Parmesan  (about 30g)
butter
4 eggs, separated

1.  Make the cheese sauce by heating the soya milk, slaking the cornflour in a little water and mixing in.  Simmer the sauce, whisking, until it has thickened.  Add grated cheese and stir until melted.  Set aside.
2.  Wait for the cheese sauce to cool, vigorously whisk in any skin which has formed on the top.
3.  Whisk egg yolks until they go a little creamy, stir into the cheese sauce.
4.  Whisk egg whites until they form stiff peaks.
5.  Butter an oven (or soufflé) dish.
6.  Fold the egg whites into the sauce mix.  Start by folding in a spoonful, quite quickly, with a metal spoon to loosen the sauce mixture.  Then fold the rest of the egg whites in, gently, until there are no blobs of white left.
7.  Bake at 180 for 30 minutes.
8.  Serve, scoff, gloat