Soufflé Suissesse - Stir it up Magazine

Name: Soufflé Suissesse - Stir it up Magazine
Ingredients: 50 g softened unsalted butter; 100 g plain flour; 65 g plain flour; 60 g unsalted butter; 1 pint milk; 2 medium eggs, separated; pinch of cayenne pepper; pinch of ground nutmeg; pinch of salt; 1 pint double cream; 250 g grated Isle of Mull or mature cheddar PLUS 300g grated cheddar to sprinkle of top of the soufflés; 150 g finely grated Parmesan cheese; salt and ground white pepper; pinch of cayenne; 100 g blanched spinach leaves; 1 large/2 small leeks, split lengthways, washed, drained, chopped and blanched

stiritupmagazine.co.uk

Chill foil dishes, prepare creamy soufflé base, then bake until golden—perfect for a elegant dessert or savory spin!

View full recipe on stiritupmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at stiritupmagazine.co.uk.

Share this recipe:

Ingredients

50 g softened unsalted butter
100 g plain flour
65 g plain flour
60 g unsalted butter
1 pint milk
2 medium eggs, separated
pinch of cayenne pepper
pinch of ground nutmeg
pinch of salt
1 pint double cream
250 g grated Isle of Mull or mature cheddar PLUS 300g grated cheddar to sprinkle of top of the soufflés
150 g finely grated Parmesan cheese
salt and ground white pepper
pinch of cayenne
100 g blanched spinach leaves
1 large/2 small leeks, split lengthways, washed, drained, chopped and blanched