Recipes
Date posted: 02/08/2017
Ingredients
| Everyday Favourites salted butter | 50g |
| Vegetarian shaved Italian hard cheese | 20g |
| Doves farm gluten free plain white flour | 50g |
| Cravendale semi-skimmed milk | 450ml |
| Colman’s dijon mustard | 5g |
| Butternut squash purée | 160g |
| Everyday Favourites medium free range eggs - yolk only | 3 |
| Everyday Favourites medium free range eggs - whites only | 7 |
| KTC lemon juice | 5ml |
| Everyday Favourites salted butter | 20g |
Method
- Heat the oven to 180 ̊C.
- Using the butter and crushed shaved parmesan, grease and dust the ramekin moulds for the soufflé.
- Heat the butter in a saucepan until melted and then add the flour and cook out the flour until you have smooth paste.
- Heat your milk in a separate saucepan then gradually add to the roux mixture whisking or stirring all the time until all the milk has been added.
- You should have a smooth sauce base - add the dijon mustard and season to taste.
- Remove from the heat and add the butternut squash purée and the egg yolks combining it all together.
- In a clean mixing bowl whisk the egg whites to form stiff peaks and add the lemon juice and whisk again.
- Whisk 1/3 of the egg whites into the soufflé base - now carefully fold in the remaining egg whites - adjust the seasoning if needed.
- Fill the ramekin moulds with the soufflé mix and smooth off with a pallet knife - using your thumb create a grove around the rim of the ramekin.
- Place in a hot oven for 20 minutes until golden brown and well risen - serve at once.