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Cheese Souffle

Ingredients

  • 4 ramekins
  • 4 large eggs
  • 100 gm freshly grated parmesan
  • 300 gm of a variety of cheeses**
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1/2 tablespoon dry mustard
  • 1/2 tablespoon garlic powder
  • 100 ml / almost 1/2 cup double cream
  • Salt and pepper

Instructions

  • Butter or pam spray the ramekins, sprinkle the bottom of the ramekin with the grated parmesan.
  • Separate the eggs, yolks into a medium bowl and whites into another.
  • Grate the cheese (leave out the parmesan) and place in the bowl with the yolks.
  • Add the double cream, herbs and salt and pepper and mix.
  • Whip the egg whites until peaks form. Take 1/3 of the whites and fold into the cheese mixture until well mixed.
  • Take the remaining whites and gently fold in. Once incorporated, measure into the ramekins.
  • Sprinkle with more grated parmesan.
  • Bake at 400°F for 10-15 minutes until they are puffed and golden (it actually took about 18 minutes in my stove).

Notes

** I used 100gm each of habernero cheddar, swiss and emmental