Light and fluffy savoury soufflés. Serve with a salad as a main or as a side dish.

Ingredients

• 45 ml (3 Tbsp) butter
• 45 ml (3 tbsp) cake flour
• 125 ml (½ cup) milk, warm
• 1 x 410 g can Rhodes Quality Whole Kernel Corn
• 4 x large eggs, separated
• 125 ml (½ cup) cheddar cheese, grated
• 30 ml (2Tbsp) chopped fresh herbs of choice (e.g. basil, Italian parsley, chives)
• salt
• ½ tsp (2.5 ml) cayenne pepper
• 65 ml (¼ cup) grated parmesan cheese

Method

1. Melt the butter in a medium saucepan.
2. Stir in the flour to make a paste and cook for one minute.
3. Remove from the heat and whisk in the milk to form a smooth, thick sauce.
4. Whisk in the Rhodes Quality Whole Kernel Corn and simmer the sauce gently for a few minutes.
5. Stir in the herbs.
6. Season to taste with salt and the cayenne pepper.
7. Remove from the heat and cool for ten minutes
8. Whisk in the egg yolks.
9. Whisk the egg whites in a clean, oil-free bowl until they are light and hold soft peaks.
10. Gently fold the egg whites into the sauce in thirds, keeping the mixture as light as possible.
11. Spoon the mixture into the prepared baking dish (see note below).
12. Place the baking dish into a deep roasting pan and fill it with hot water until it reaches halfway up the side of the baking dish.
13. Bake the soufflé in an oven preheated to 180℃ for 30 minutes or until puffed and risen.
14. Sprinkle the parmesan cheese.

Servings

Serves 4

Cooking Times

Prep Time: 20 minutes
Cooking Times: 35 minutes

Cooking Tip

To prepare the baking, brush generously with melted butter. Add a large spoonful of cake flour or parmesan cheese into the dish and shake gently until the sides and bottom are well coated. Then, tip out the excess flour or cheese.