Ingredients / materials:
* 100g unsalted butter / unsalted butter
* ½ cup plain (all-purpose) flour / wheat flour
* 300ml milk / milk
* 1 cup grated cheddar / cheddar grated
* 2 Tbs / Tbs freshly grated parmesan / grated parmesan
* ½ tsp Dijon mustard / Dijon mustard
* Pinch / dash of cayenne pepper
* 4 eggs / egg, separated / separated
Directions / Production Method:
Preheat the oven to 190C (375F, Gas Mark 5). Grease and lightly flour six ½-cup-capacity souffle dishes.
Preheat the oven to 190C (375F, Gas Mark 5). Oil / grease a baking pan with butter and sprinkle flour ½ cup souffle with a capacity of 6 units.
Melt butter in a small saucepan over low heat. Add the flour and cook, stirring constantly, for 1 minute. Gradually add the milk and Whisk continuously over medium heat Until the mixture is smooth, thickens and comes to the boil. Allow to cool for 5 minutes.
Melt butter in small saucepan over low heat. Add flour and cook, stirring, stir for 1 minute. Add milk little by little and Whisk constantly over medium heat until mixture is smooth, thickened and boiling. Let cool for a minute during 5 minutes.
Transfer the mixture to a bowl and stir in the cheddar, Parmesan, mustard and cayenne pepper. Mix well.
Transfer the dough to a bowl and add cheddar cheese, Parmesan, mustard and cayenne pepper. Stir well.
Lightly beat the egg yolks and add to the cheese mixture These. Mix well.
Beat the egg yolks lightly and add to the cheese mixture. Stir well.
With an electric mixer, Whisk the egg whites in a clean bowl Until firm peaks form. Fold a quarter of the whites through the cheese mixture to slacken it slightly, then gently fold through the remaining whites.
Beat the egg whites using electric mixer until it reaches peak firm. Insert a quarter of the egg white mixture into cheese mixture for a little 'loosening' the dough, then enter the rest slowly.
Source: The Perfect Cookbook by David Herbert. Penguin Books Australia Ltd. 2003.