Issue No. 25

Audrey Hepburn learns how to make cheese souffle in the film "Sarbina." The master
chef critiques the dishes: "Too low; too high; too heavy; sloppy” or in Sabrina's case,
uncooked as she forgot to turn the oven on! Here's how to make it perfectly with an
easy to follow recipe...
How to make a perfect cheese soufflé
Heat the oven to 200C/fan 180C/gas 6 and pop a baking sheet on the middle shelf. Butter
a 15cm (6 inch) soufflé dish, then sprinkle in the breadcrumbs OR the Parmesan cheese
(whichever you prefer) and shake the dish to make sure the crumbs/Parmesan cheese are
evenly spread and tip the rest out.
Melt the butter over a medium heat in a pan then stir in the flour and mustard powder.
Keep stirring for about a minute. Take the pan off the heat and gradually stir in the milk,
mixing it thoroughly. Return the pan to the heat and stir continuously for around 10
minutes until the mix becomes very thick. Transfer the mix to a bowl and allow it to cool.
Separate the egg whites into a bowl and fold the yolks into the sauce then the cheese, and
season well.
Whisk the egg whites until peaks form. Using a metal spoon, gently stir the whipped whites
into the white sauce. Then spoon the mixture into the greased dish. Run a cutlery knife
around the edge to help the souffle rise above the rim and not stick.
Place on the baking sheet and bake for 25-30 minutes until the top is golden and risen and
has a slight wobble.
Serve immediately and enjoy enormously!