Cheese and watercress souffl


  • 1 teaspoon butter
  • 2 tablespoons freshly grated parmesan
  • 2 tablespoons dried breadcrumbs
  • ¼ cup (30 g) cornflour
  • 300 ml low–fat milk
  • 4 eggs, separated
  • 3 cups (90 g) watercress, trimmed and finely chopped
  • 1 tablespoon wholegrain mustard
  • ⅔ cup (90 g) grated gruyère


  1. Preheat the oven to 200°C.
  2. Lightly butter the inside of a 1.
  3. 5 litre soufflé dish.
  4. Mix together the parmesan and breadcrumbs, and sprinkle half of this mixture over the bottom and side of the dish, turning and tilting the dish to coat evenly.
  5. Set aside.
  6. Mix the cornflour with a little of the milk to make a smooth paste.
  7. Heat the rest of the milk until almost boiling, then pour onto the cornflour mixture, stirring constantly.
  8. Return to the pan and stir over a moderate heat until the sauce thickens and is smooth.
  9. Remove from the heat and add the egg yolks, beating them thoroughly into the sauce.
  10. Stir in the chopped watercress, mustard, gruyère, and salt and pepper to taste.
  11. In a clean, dry bowl, whisk the eggwhites until they hold soft peaks.
  12. Fold one–quarter of the whites into the sauce mixture to lighten it, then gently fold in the rest of the whites.
  13. Spoon the mixture into the prepared soufflé dish and sprinkle the top with the remaining parmesan and breadcrumb mixture.
  14. Bake the soufflé for 30–35 minutes, or until well risen and golden brown.
  15. Serve immediately.

Serves 4
Preparation: 15 minutes
Cooking: about 40 minutes


Source: Light bites & lunches
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