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Egg and Bliss Soufflé (Starter)


Egg and Bliss Soufflé (Starter) 

Serves: 4
Prep time: 30 min
2 tbsp butter
2 tbsp flour
½ tsp salt
Pinch pepper
¼ cup Bliss plain
¼ cup water
3 tbsp chives, finely chopped
Pinch of cayenne pepper
2 tbsp finely grated cheese
4 egg yolks
2 egg whites
¼ tsp cream of tartar
Preheat oven to 185C
Whisk together the Bliss plain with the water then set aside.
Melt butter in medium saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly. Stir in milk all at once. Continue stirring until mixture boils and is smooth and thickened.
Beat yolks well and slowly add ¼ cup of warm Clover Bliss mixture to egg yolks making sure not to curdle the eggs.
Combine yolk mixture with remaining sauce, blending thoroughly with a whisk. Now add chopped chives and stir into white sauce with spatula until blended. Set sauce aside to cool slightly.
Beat egg whites and cream of tartar in large bowl, until stiff but not dry. Fold some of the egg whites into Bliss sauce to make it lighter, then gently but thoroughly fold the sauce into the remaining egg whites.
Prepare your ramekins by first brushing them with melted butter, set in the fridge to chill then brush them a second time before dusting them lightly with flour. Make sure you get rid of any access flour.
Carefully pour the mixture into soufflé dishes/ramekins making sure to leave about 1 centimeter at the top.
Sprinkle any remaining chives onto the soufflés then lightly sprinkle with cheese.
Bake in preheated oven until puffed and nicely browned, 20 to 25 minutes or until done. 


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