Taleggio souffle

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Ingredients

  • 500g egg whites
  • 300g melted butter
  • 40g butter
  • 40g plain flour
  • 6 egg yolks
  • 150g shaved parmesan
  • 100g taleggio cheese

Method

Spray soufflé moulds with release spray and dust with hazelnut meal.

Melt butter in a pan. Once melted, add flour and mix with a wooden spoon until a roux consistency forms.

In a separate pan, bring milk to the boil and add the roux - all the while whisking constantly until a thickened milk consistency forms.

Continue to whisk the mixture while adding in parmesan and the egg yolks one at a time.

In a separate bowl, whisk egg whites until soft peaks form. Once ready, fold gently into the mix.

Place the mix into the sprayed and dusted soufflé moulds and sprinkle a small amount of taleggio cheese on top of each one.

Place moulds into a baking tray and fill the tray with boiling water to half cover the soufflé moulds.

Bake in an oven at 160°C for 20 minutes or until the soufflé has risen and has coloured on top.

Remove soufflés from their moulds and serve.

This dish works well served atop of warm ratatouille vegetables, with sauteed spinach and roasted pine nuts. Deep fried basil leaves also make a great garnish!