70
1. Grate the parmesan in the mini bowl with the parmesan grater or, failing that,
the 2mm grater disc. Set aside.
2. Make a roux* by melting the butter in a saucepan over a low heat and adding
the flour, stirring it in rapidly with a wooden spoon. Cook over a low heat,
stirring continuously. As soon as the mixture starts to thicken, gradually add
the hot water, still constantly stirring. Simmer for 3 minutes over a high heat,
stirring constantly. Stir in the grated parmesan.
3. Preheat your oven to 180 °C (gas mark 4).
4. Separate the eggs.
5. Gently incorporate the egg yolks into the mixture away from the heat, adding
them one by one.
6. Allow to cool.
7. Put the egg whites in the main bowl fitted with the whisk and beat for 5
minutes, remembering to remove the pusher before you begin.
8. Fold the egg whites gently into the cooled mixture. Season with pepper.
9. Divide the mixture between the ramekins. Bake for 15 minutes and serve
immediately.
Chef’s tip: serve on a bed of lamb’s lettuce or a mixed green salad.
Parmesan soufflé
SERVES 2 4 6 8
FOOD PROCESSOR
3200 3200 4200 5200/Patissier
PREPARATION 20 min 20 min 30 min 30 min
BAKING 15 min 15 min 15 min 15 min
EQUIPMENT Straight-sided ramekins
Eggs
2 4 6 8
Parmesan cheese
80g 160g 240g 320g
Butter
10g 15g 20g 30g
Plain flour
1 tbsp 1½ tbsp 2 tbsp 3 tbsp
Water
100ml 200ml 300ml 400ml
STARTERS
R2
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