Serves 2 - 3
Ingredients
- 50g unsalted butter, plus extra for greasing
- 20g polenta, for dusting
- 50g plain flour
- 1 tsp Dijon mustard
- 350ml whole milk
- 150g mature cheddar, coarsely grated
- 4 medium organic eggs, separated
- A generous handful of wild garlic leaves, washed and finely chopped
Method
Preheat the oven to 180°C fan (200°C conventional). Slide a baking sheet onto the lower shelf to help the soufflé rise steadily. Take a deep ovenproof dish and coat it generously with soft butter.
Dust the buttered dish with polenta, tipping it around so every surface is lightly covered. Tap out any excess.
In a pan over medium heat, melt the butter until it’s bubbling. Stir in the flour and cook for a minute. Gradually whisk in the milk, little by little, until the sauce is smooth.
Fold through the grated cheddar, chopped wild garlic, mustard and seasoning. Keep stirring until everything has melted together. Remove from the heat and beat in the egg yolks one at a time until smooth and velvety.
In a clean, dry bowl, whisk the egg whites until they form soft peaks. Stir a spoonful into the warm cheese mixture to loosen it, then gently fold in the rest, keeping as much air in the mixture as possible.
Spoon the soufflé mixture into the prepared dish and smooth the top. Run the tip of a knife around the inside edge to encourage an even rise. Bake for 20–25 minutes, until golden and puffed, with the centre still slightly trembling.
