Souffles are an airy French dish lightened with whisked egg whites, which take their name from the specific flavouring used. Here the popular British cheese marbled with chopped sage adds flavour and colour.
SERVES 6
40 g (l 1/2 oz) butter
40 g (1 1/2 oz) plain flour
200 ml (7 fl oz) fresh milk
75 g (3 oz) Sage Derby cheese, grated
salt and pepper
2 eggs, separated
1. Put the butter, flour and milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1 - 2 minutes.
2. Remove pan from the heat, add the cheese and stir until melted. Season to taste. Beat in the egg yolks.
3. Whisk the egg whites until stiff and fold into the sauce with a large metal spoon.
4. Pour the mixture into 6 greased ramekin dishes and bake at 190°C (375°F) mark 5 for 30 minutes, until risen and golden brown. Serve immediately with brown bread and butter.
VARIATIONS
Cheese Other cheese can be used. Use a hard cheese such as Cheddar or Stilton.
Ham Omit the cheese and add 75 g (3 oz) cooked ham.
Fish Omit the cheese and add 75 g (3 oz) cooked smoked haddock, finely flaked.
