Serves: 4
Cooking time:  20 Minutes

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• 50 g Clover Butter
• 45 ml cake flour
• dash cayenne pepper
• 2,5 ml each dry mustard and salt
• 250 ml Clover Milk
• 100 g Clover Cheddar Cheese, grated
• 4 eggs, separated   

 



1. Preheat oven to 180°C.
2. Generously butter a 1½ litre soufflé dish, using some of the butter.
3. Melt remaining butter in a sauce pan over medium heat.
4. Add flour, cayenne pep¬per, mustard and salt; cook, stirring continuously, until bubbly.
5. Remove from heat and gradually stir in milk. Re¬turn to heat and cook, stirring constantly, until sauce boils and thickens.
6. Add cheese and stir until melted. Remove from heat; thoroughly beat in egg yolks. Set aside.
7. In a large bowl, beat egg whites until they hold soft, moist peaks. Thoroughly fold about 1/3 of the beaten egg whites into cheese sauce to lighten it; then fold in remaining egg whites.
8.Pour mixture into pre¬pared soufflé dish. With the tip of a knife, draw a circle on surface of soufflé about 2,5 cm in from rim of dish.
9. Bake until top of soufflé is golden brown and center feels firm when lightly tapped (about 35 minutes).
10. Serve immediately.