Cheese and thyme soufflé

1. 1

   Melt 2 tablespoons of the butter and use it to grease the ramekins.

2. 2

   Mix together 1 teaspoon of the chopped thyme and 2 teaspoons of the grated Parmesan, then sprinkle this over the buttered walls of the ramekins to form a light coating.

3. 3

   Melt the remaining butter in large saucepan, add the flour and whisk for a few minutes. Slowly add the milk, continuing to whisk. Bring to the boil, whisking regularly, then set aside to cool for 5 minutes.

4. 4

   Add 6 of the egg yolks, half the gruyère and the remaining Parmesan and thyme. Season with salt and pepper and whisk until smooth.

5. 5

   Preheat the oven to 180C/160C Fan/Gas 4.

6. 6

   Put the egg whites in a clean bowl and whisk with an electric mixer to form stiff peaks - they should stand up straight when you fluff them. Stir a third of the stiff whites into the cheesy sauce. Pour the mixture into the bowl with the remaining egg whites, and fold carefully until fully incorporated.

7. 7

   Pour the mixture into the prepared ramekins and bake in the middle of the oven for 25 minutes, until risen and brown on top.

8. 8

   Serve straight away before the soufflés sink.

1 serving ≈ 106 g

Nutrition values are estimates. - means data is unavailable.