Daisy magazine September/October 2016 - Page 28

UTICA AVENUE Cheese Soufflés This must be the quickest and easiest way to prepare soufflés. Absolutely foolproof using only 3 ingredients: cheese sauce, eggs and parmesan cheese INGREDIENTS AND PREPARATION -1 x 200 ml Ready to Serve Cheese Sauce -3 egg yolks -2 T (30 ml) grated pecorino or parmesan cheese -3 egg whites Preheat oven to 190°C. Grease 3 soup bowls very generously with oil. Squeeze the Cheese Sauce into a medium size mixing bowl. Stir in the egg yolks one at a time, followed by the grated cheese. Beat the egg-whites in a clean glass or stainless steel mixing bowl, with clean beaters until stiff but not dry. Fold into the cheese mixture. Spoon into the bowls filling to 1 cm from the top. Stand in a baking pan with 1 cm deep boiling water. Bake for 20 minutes until well puffed and golden. Serves 3 28