Cheese Soufflé

Although this is another fabulous Laura Calder recipe I've removed and changed a few things. Instead of putting in herbs, I just depend on using fabulous, flavorful cheeses - this is an excellent recipe, by the way, to use up the little left-over heels from your cheese board or just what's in your cheese box. The key to a light, flavorful cheese soufflé is to remember that the quantity of cheese is important - you need just enough cheese for flavour, because too much will make for a heavy soufflé that won't rise properly. I also tend to be judicious with my use of salt, depending on the types of cheese I'm using - the saltier the cheese, the less salt I'll add.

1 cup milk

1 bay leaf

half of a small onion, peeled

pinch of paprika

Parmesan, grated, for dusting the dish (optional)

1 1⁄2 Tbsps (23gr) butter 

1 1⁄2 Tbsps flour

3 eggs, separated + 1 egg white

3 oz cheese, grated or mashed

1 Tbsp chopped fresh herbs (optional)

1 pinch Salt and pepper

1. Put the milk with the bay leaf, onion, and pinch of paprika in a saucepan and bring just to the boil. Turn off the heat, cover, and set aside to infuse 10 minutes. Heat the oven to 400°F. Butter 8 1⁄2 cup/125 ml ramekins or a 4 cup/1 litre soufflé dish, and dust with the grated Parmesan.
2. In a clean saucepan, melt the butter. Whisk in the flour and cook one minute. Gradually whisk over the milk, and cook, stirring, until thick, about 5 minutes. Remove from the heat and beat in the yolks. Stir through the cheese and herbs. Season with salt (remember, the saltier the cheese, less salt here) and pepper.
3. Beat the whites to stiff peaks with a pinch of salt. Stir a spoonful into the yolk mixture, then pour the yolk mixture onto the remaining whites and gently fold together. Pour into the soufflé dish and run your finger through the mix in a circle about a half inch from the edge. This creates the lovely top-hat appearance of the soufflé. Bake until risen and set, but still slightly creamy in the centre, about 30 minutes, depending on the size of the soufflé dishes. Serve immediately before it slumps.