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45 ml butter
60 ml fine breadcrumbs or ground almonds
500 ml (2 tubs) LANCEWOOD Sauce Delight™ White Sauce
230 g LANCEWOOD® Mature Cheddar or 12 month Mature White Cheddar
15 ml Dijon mustard
Salt & freshly ground black pepper to taste
A pinch of paprika
4 large eggs, separated
Preheat the oven at 190°C. Place a baking sheet in the oven. Grease six ramekins generously with butter.
Add 2 teaspoons of breadcrumbs or ground almonds to each ramekin and shake in order to cover the butter.
Using a medium sized pot, heat the white sauce to just below boiling. Add 200 g of the cheese and stir in to melt. Remove from the heat and cool slightly.
Add the mustard, seasoning and paprika. Add the egg yolks one at a time and mix well after each addition.
In a separate bowl, beat the egg whites until stiff peaks forms. Gently fold into the cheese sauce little by little until well incorporated.
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).
Sprinkle the remaining cheese on each soufflé. Place on the heated baking sheet and bake for 25 – 30 minutes or until golden and puffed.
Serve immediately with a salad on the side.
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