Truffle & cheese souffle

Ready in 40 minutes | Serves 8

 

Ingredients

  • 50g butter
  • 50g plain flour
  • 120ml milk
  • 6 eggs seperated
  • 1 whole egg
  • shaved truffle
  • 20g parmesan or Persian fetta

 

Directions

  1. Melt butter & add flour and cook for 1 min.

  2. Slowly add milk whisking well to avoid lumps.

  3. Let cool, add pepper, salt, cheese, whole egg & egg yolks, let cool.

  4. Whisk egg whites until firm peaks form. Add 1 spoonful of egg white to mixture with a wooden spoon, then gradually add the rest of the whisked egg whites, folding gently. Lastly add some finely chopped truffle.

  5. In a greased 1 cup souffle dish fill to 3/4 & bake in a hot water bath reaching 3/4 of the way up the dish at 180º for 10 mins.

  6. Turn out and place a little Persian feta & freshly shaved truffle on top.

    Recipe courtesy of 3 Seeds Cooking School.

    1. Melt butter & add flour and cook for 1 min.

    2. Slowly add milk whisking well to avoid lumps.

    3. Let cool, add pepper, salt, cheese, whole egg & egg yolks, let cool.

    4. Whisk egg whites until firm peaks form. Add 1 spoonful of egg white to mixture with a wooden spoon, then gradually add the rest of the whisked egg whites, folding gently. Lastly add some finely chopped truffle.

    5. In a greased 1 cup souffle dish fill to 3/4 & bake in a hot water bath reaching 3/4 of the way up the dish at 180º for 10 mins.

    6. Turn out and place a little Persian feta & freshly shaved truffle on top.

      Recipe courtesy of 3 Seeds Cooking School.

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