Dalewood Cheese Soufflé with Grated Huguenot




Preheat oven to 190ºC or 185ºC fan assisted

  1. Melt the butter in saucepan
  2. Stir in the flour and cook for approx. 2 minutes stirring all the time on medium heat.
  3. Gradually add the milk, stirring continuously to prevent lumps on medium heat.
  4. Further cook for a couple of minutes whilst again stirring, before adding the Huguenot. As soon as the Huguenot is added take it off the heat. Make sure consistency is smooth, even though it will be quite thick.
  5. Add seasoning and mustard to taste to enhance the flavour of the cheese. The flavour needs to be quite robust, as it is the ‘base’ of the soufflé. 
  6. Cool slightly, then beat in the egg yolks.
  7. Beat the egg whites with a pinch of salt till soft peaks form.
  8. Tease / fold in 2-3 tablespoons of whipped egg white, and then gently fold in the rest.
  9. Pour into prepared soufflé dish.
  10. Run a cutlery knife 2 cm deep around the edge of the dish to create the ‘top hat’ effect. This will ensure the soufflé rises evenly.
  11. Place the dish in a baking pan with hot water to form a bain-marie. Bake for 45 minutes.
Serve immediately with a luscious green salad.


(Serves 4)

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