Three important points to remember:
- The base, a white sauce or pastry cream for sweet soufflés.
- A flavouring i.e. cheese, chocolate.
- Beaten egg whites for a light texture and the perfect rise.
You can also take heart from the knowledge that it’s quite often the freshness of the eggs, not you, that determines whether a soufflé succeeds or not, so don’t beat yourself up if it doesn’t work out.
- Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
- Melt 25g (1oz) of the butter and brush half of it over the insides of 6 x 150 ml (5 fl oz) ramekins.
- Dust over this coating with 1 tablespoon of the Parmesan.
- Chill the ramekins for 10 – 15 minutes.
- Brush with the remaining melted butter, scatter with another tablespoon of Parmesan, then chill until needed.
- Melt the remaining butter in a small pan, add the flour and cook for 30 seconds.
- Gradually add the milk and bring to the boil, stirring constantly until smooth and thickened. Simmer for 30 seconds to cook the flour.
- Remove from the heat and pour into a large bowl. Cool slightly, then stir in the goats’ cheese and remaining Parmesan. Add the cayenne and some seasoning.
- Beat the egg yolks into the cheese mixture until they are thoroughly incorporated.
- In another large, clean bowl whisk the four egg whites until they hold stiff peaks.
- Add a large spoonful of the beaten egg whites to the cheese sauce and stir it in to loosen the mixture. Using a large metal spoon, fold the remaining egg whites into the sauce.
- Divide the soufflé mixture between the ramekins –they should be no more than three quarters full – and place on a baking sheet. Cook on the middle shelf of he oven for about 10 – 15 minutes, until golden brown and well risen. Quickly transfer to warm plates, and push a nugget of Stilton into the centre of each soufflé.
- Serve immediately.
