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Festive Recipes: Left-over cheese soufflé

Festive Recipes: Left-over cheese soufflé

Festive Recipes: Left-over cheese soufflé 1280 851 Lindsay Becker

It’s a time to show off your culinary skills with our festive recipes…

Left-over Cheese Soufflé

Make use of the odds and ends that are left over with our tasty recipe.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 4 servings

Ingredients

  • 50 g Briddlesford Butter (plus a little extra for greasing)
  • 25 g Calbourne Water Mill Plain Flour
  • 200 ml Briddlesford Whole Milk
  • 150 g Isle of Wight Soft Cheese (cut into chunks)
  • 150 g Isle of Wight Gallybagger Cheese (cut into chunks)
  • 100 ml Birddlesford Double Cream
  • 4 Brownrigg Eggs (separated)
  • 1 Pinch Cayenne pepper

Instructions

  • Heat the oven to 200°c. Melt all the butter in a saucepan. Brush a 20cm soufflé dish with a little, then dus with the flour.
  • In the saucepan, stir the flour into the rest of the melted butter, then sizzle for one minute. Gradually pour the milk to make a white sauce.
  • Add two thirds of the cheese allowing to melt.
  • Leave to cool slightly then mix in the remaining cheese, cream and egg yolks.
  • Season with cayenne pepper.
  • In a clean bowl, whisk the egg whites until stiff peaks. Fold into the cheese sauce, then carefully tip into the soufflé dish. Bake for 25 minutes until puffed up and golden.
  • Serve with a seasonal salad.





Lindsay Becker

I have grown up by the water and can’t imagine not living near the sea. A bbq on the beach looking out across The Solent is a great way to end a day.

More stories by Lindsay Becker

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Taste of the Wight is the Isle of Wight’s free local guide to food and drink. Now in its sixth year, it has cemented itself as the number one, independent companion for eating out on the Island.

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