Paddy's St. Killian Cheese Soufflé
A recipe that has been in the family for over 30 years, this cheese soufflé is the perfect starter that will always impress. Made using our very own St. Killian camembert, this gives the dish wonderful depth and a moorish taste.
80g of St. Killian Camembert
3 Egg yolks
4 Egg whites, stiffly whisked
140 ml of Milk
Grated cheese (a good mature cheddar s always nice)
Cayenne Pepper, Paprika & Salt to taste
Step 1 Preheat oven to 190°C
Step 2 Prepare a soufflé case, (rub butter inside a deep ovenproof dish).
Step 3 Melt butter in pan over a medium heat until foaming. Cook flour, stirring, for 2 minutes or until it bubbles and comes away from the side stir in flour,
Step 4 Remove from heat. Gradually whisk in half the milk until mixture is smooth. Gradually whisk in remaining milk until smooth and combined.
Step 5 Whisk over medium heat for 3-4 minutes or until sauce boils and thickens. Add St. Killian Camembert and stir until the cheese melts and mixture is smooth.
Step 6 Remove the saucepan from heat. Quickly whisk in the egg yolks until well combined and add salt and a little cayenne pepper. Transfer the mixture to a large bowl. Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Be careful not to overbeat the egg whites.
Step 7 Add one-third of egg white to cheesy mixture. Use a large metal spoon to fold. Repeat, in two more batches, with the remaining egg white.
Step 8 Spoon into prepared dish. Run your finger around the inside rim of the dish. Place on preheated baking tray. Bake for 25-30 minutes or until golden.