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Strawberry and cream millefeuille

25 minutes

Glazed strawberries with chocolate mousse

3 hours chilling time

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Cooking with

Rose and pink sparkling wine jelly

5 minutes

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2 - 3 minutes

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45 minutes

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30 minutes

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Eton mess roulade with passion cream

20 minutes

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Apple and olive oil layer cake with maple icing

30 minutes

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Basic three-cheese soufflé

45 minutes to 1 hour

Basic three-cheese soufflé

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 45 minutes to 1 hour

Ingredients

60 g butter, plus extra to grease
60 g flour
2 cups milk
100 g mature Cheddar, grated
50 g Parmesan, grated
100 g Gruyère, grated
8 free-range egg yolks
nutmeg grated, to taste
10 free-range egg whites

Method

Preheat the oven to 200°C.

Grease a bowl or four individual moulds with a little butter.

If using a large bowl, cut a strip of greaseproof paper and fold over lengthways to make a collar to cover the top edge of the mould.

Grease it, wrap around and fasten with string to secure – this will prevent the mixture from overflowing as it bakes.

In a saucepan over a medium heat, melt the butter and whisk in the flour until thick.

Remove from the heat and add the milk, whisking until smooth and thick. Return to the stove and gently simmer for 1 to 2 minutes before removing from the heat.

Add the Cheddar, Parmesan and Gruyère.

Stir to combine.

Add the egg yolks, one at a time, beating well. Add the nutmeg and pour into a bowl.

In a clean, dry stainless steel or glass bowl, beat the egg whites until they form stiff, glossy peaks.

Add a quarter of the beaten egg whites to the soufflé mixture and whisk. Add the remaining egg whites and very gently fold in until roughly combined.

Pour into the greased bowl or moulds and bake on a tray for 30 to 35 minutes or until golden, puffy and set in the middle but still with a slight wobble. Serve immediately.

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Basic three-cheese soufflé

Basic three-cheese soufflé

Ingredients

Method