Cheddar and Worcestershire Sauce Soufflé

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Recipes from Kenwood’s Disaster Chef 2014.

Skills: Béchamel Sauce

 

Ingredients:
25g knob of butter
25g heaped tablespoon of plain flour
225ml whole milk
1 tbsp of English mustard
splash of Worcestershire sauce
few sprigs of fresh thyme, chopped
80g chunk of Cheddar cheese, grated
4 egg whites
2 egg yolks
1 tsp of lemon juice

 
1. Preheat an oven to 175°C and grease 4 x 6oz ramekins with butter.
2. Melt the butter slowly in a saucepan, then turn up the heat and stir in the flour to form a paste.
3. Add the milk a bit at a time over quite a high heat, stirring continuously and only adding more milk when the sauce is smooth again.
4. Let it bubble for 4-5 minutes over a very gentle heat, stirring occasionally and season with salt and pepper.
5. Stir in the mustard, Worcestershire sauce, chopped thyme and grated cheese.
6. Remove the sauce from the heat and allow to cool for a few minutes before whisking in the egg yolks.
7. Whisk the egg whites up to stiff peaks along with the lemon juice in the mixing bowl with whisk attachment, then transfer to a clean bowl.
8. Scoop the cooled cheese sauce into the mixing bowl and, using the folding tool, stir 1/3 of the egg whites into the cheese sauce to loosen the mixture, then slowly fold in the other 2/3.
9. Pour the mixture into the prepared ramekins to fill them almost to the top, making sure there are no dribbles on the side of the ramekin.
10. Bake for 12-15 minutes, then serve immediately.

 

To follow the progress of the Disaster Chef contestants and for more recipes from the challenge visit www.KenwoodDisaster-Chef.com

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