Cheese Soufflé

1. Preheat the oven at 190°C. Place a baking sheet in the oven. Grease six ramekins generously with butter.

2. Add 2 teaspoons of breadcrumbs or ground almonds to each ramekin and shake in order to cover the butter.

3. Using a medium sized pot, heat the cheese sauce to just below boiling. Add 200 g of the cheese and stir in to melt. Remove from the heat and cool slightly.

4. Add the mustard, seasoning and paprika. Add the egg yolks one at a time and mix well after each addition.

5. In a separate bowl, beat the egg whites until stiff peaks forms. Gently fold into the cheese sauce a little at a time until well incorporated.

6. Fill each ramekin taking care to not fill it to the top. Run your finger around the edge of the ramekin to create a space between the ramekin and the filling (this will ensure a ‘top hat’ effect on the soufflé).

7. Sprinkle the remaining cheese on each soufflé. Place on the heated baking sheet and bake for 25 – 30 minutes or until golden and puffed.

8. Serve immediately with a salad on the side.