Truly masterful! Cheese and courgette souffle

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As MasterChef returns, a new book based on the TV series shows you how to take your cooking to the next level...



Cheese and courgette souffles

Serves 6


INGREDIENTS


60g (2¼oz) unsalted butter, plus extra for greasing


2 shallots, finely chopped


500g (1lb 2oz) courgettes, coarsely grated


Salt and freshly ground black pepper


20g (¾oz) plain flour


175ml (6fl oz) hot milk


120ml (3¾fl oz) double cream


Pinch of grated nutmeg

4 eggs, separated, plus 2 extra egg whites


90g (3oz) Cheddar cheese, coarsely grated


Chives, finely chopped, to garnish


METHOD


Preheat the oven to 190°C/fan 170°C/ gas 5. Grease six 350ml (12fl oz) ramekins. Melt half the butter in a frying pan and cook the shallots for 2 minutes or until soft. Add the courgettes, season, and cook, stirring, for 3-5 minutes or until just tender. Drain in a sieve. Melt the remaining butter in a medium pan, add the flour, and cook, whisking, for 30-60 seconds or until it starts to foam. Remove from the heat and slowly whisk in the hot milk. Return to the heat and bring to the boil, whisking. When the sauce thickens, whisk in the cream. Season with the nutmeg, salt and pepper. Simmer for 2 minutes. Remove from the heat and whisk in the 4 egg yolks. Stir in the Cheddar, shallots, and courgettes. Whisk the 6 egg whites with a pinch of salt until stiff peaks form. Stir about a quarter into the warm mixture, then gently fold this into the remaining whites. Spoon into the ramekins and bake for 10-15 minutes, until puffed and brown. Garnish with chives and serve.

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