Page 5 Halogen Oven Recipe Book
Cheese Souffle
Serves 6
175g mature cheddar cheese, crumbled
6 Free range eggs, separated
500g crème fraiche
Cayenne pepper to taste
1 garlic clove, crushed
Sea salt and cayenne pepper to taste
2tbs melted unsalted butter
50g freshly grated Parmesan cheese
Pinch of freshly grated nutmeg
Zest and juice of 1 lemon
Place the cheese, egg yolks, cayenne 1
pepper, salt and crushed garlic in a food
processor or blender (a bowl and stick
blender will also do the job) and blitz
until smooth in texture.
Add the crème fraiche and blitz again 2
until well blended in.
In a spotlessly clean stainless steel bowl, 3
whisk the egg whites until they form stiff
peaks and then fold this into the creme
fraiche mixture.
Line the inside of each of the 6 ramekins 4
with butter and then sprinkle in the
Parmesan cheese to adhere to the
buttered sides and base of the ramekins
shaking out the excess.
Pour in the liquid into each ramekin and 5
fill to the ¾ level.
Place on the lower rack in the halogen 6
oven and set the timer to 12 minutes,
and the temperature knob to 180ºC.
Bake until golden brown and nicely risen.
Sprinkle with the grated nutmeg and 7
serve immediately.
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