Broccoli cheese soufflés
- 25g butter, plus extra to grease
- 2 tbsp ground almonds
- 200g broccoli (thick stems removed)
- 100ml milk
- 25g plain flour
- 50g mature Cheddar cheese, grated
- 50g Gruyére cheese, grated
- Pinch of ground nutmeg
- Pinch of cayenne
- Pinch of mustard powder
- 2 Large free-range eggs, separated
- 1 Extra egg white
Pre-heat the oven to 190C/170C Fan/Gas 5. Grease the inside of 6 ramekins and line the bases with baking paper. Sprinkle the insides with ground almonds and tip out excess. Put on a baking tray.
Steam the broccoli until just tender (5 to 10 minutes). Drain, refresh and drain again. Pat off any excess water with kitchen paper, then purée with the milk.
Melt the butter in a small pan and whisk in the flour. Remove from the heat and whisk in the broccoli milk. Whisk, over a medium heat, until the mixture boils. Tip into a large bowl and cool for 10 minutes. Whisk in the Cheddar, Gruyére, nutmeg, cayenne, mustard powder and egg yolks. Whisk the whites until they form stiff glossy peaks (stop before they start to look dry) and then fold into the sauce using a large metal spoon so you don’t knock out all the air.
Divide between the dishes and bake for 20 minutes or until well risen.