Don’t be put off making soufflés because you think they are difficult – on the contrary, they are easy to make. You just have to be ready to eat them! Serves 4 75g (3oz) butter 100g (4oz) Parmigiano Reggiano, finely grated 50g (2oz) plain flour 300ml (½ pt) milk Pinch of salt Pinch of cayenne pepper 4 eggs, separated
· Preheat the oven to 200°C / fan oven 180°C / Gas Mark 6. Grease a 1.2 litre (2 pints) soufflé dish with butter, then add 2 tbsp of the grated Parmigiano Reggiano, tilting the dish so that it coats the base and sides · Put the remaining butter into a saucepan with the flour and milk. Heat, stirring constantly with a small whisk, until the mixture is thick and smooth. Cook for a few more seconds, stirring all the time. Remove from the heat and add the remaining grated Parmigiano Reggiano, stirring until melted. Season with a pinch of salt and cayenne pepper · Stir the egg yolks into the cheese mixture. Whisk the egg whites in a large, clean bowl, using a hand-held electric mixer or whisk, until they hold their shape. Fold them into the cheese mixture using a large metal spoon. Pour into the prepared dish · Bake for 35-40 minutes, until risen and golden brown. Serve immediately Cook’s tip: Make individual servings in small soufflé dishes, wrapping a collar of non-stick baking parchment around the dishes, secured with string, to add extra height. Recipe courtesy of the Parmigiano-Reggiano Consortium