This recipe is a family favourite, while being marvellously simple and a little bit fancy. Serve with a tasty green salad and a sprinkle of dried chilli flakes.
1. Pre-heat the oven to 200’C and put the kettle on.
2. Melt the butter in a saucepan over a medium heat and stir in the flour. Continue to stir until a paste forms, which is called a roux. Then slowly whisk in the milk, whisking all the time until smooth. You now have a béchamal sauce.
3. Whisk in the grated Bó Rua Farm cheddar and Dijon mustard and finally the egg yolks. Once the cheese has melted into the suace and the consistency is smooth, stir the herbs through and remove from the heat.
4. Grease six small ramekins with butter and coat with breadcrumbs.
5. Whisk the egg whites until stiff and stir a couple of spoonfuls into the mixture to loosen it. Very slowly and gently fold in the remainder with a spatula. Divide the mixture between the ramekins.
6. Make a bain-marie by half filling a roasting tin with boiling water and place in the pre-heated oven. Place the soufflés in the bain-marie and bake for twelve minutes, until well risen and golden. Serve immediately and enjoy!