Parmigiano Reggiano soufflé

Serves 4

Ingredients

• 1 tablespoon flour
• 30g butter
• 275ml warmed milk
• 85g finely grated Parmigiano Reggiano
• 4 large egg yolks
• 5 large egg whites
• Salt and freshly ground pepper, to season
• Cayenne pepper, to season (optional)

 Method

 1. Prepare the basic mixture by stirring one generous tablespoon of flour into 30g butter, melted in a heavy saucepan.

2. Gradually add the warmed milk, stirring until the mixture is quite smooth. Let this sauce cook very gently and slowly, stirring frequently, for about 10 minutes. Now stir in 65g finely grated Parmigiano Reggiano and the very thoroughly beaten yolks of four eggs. 

3. Remove the mixture from the heat, and continue stirring for a few seconds. Season generously, particularly with black pepper, and cayenne pepper if you wish. 

4. When the time comes to make the soufflé, preheat the oven to 200°C. Place the shelf fairly low in the oven with a baking sheet on the shelf. Butter a 15.5cm soufflé dish (the size is important) and cover with 20g of Parmigiano Reggiano cheese. 

5. Whisk the egg whites in a large, dry and clean bowl until they stand in peaks on the whisk and look very creamy. Tip half the whites on top of the basic mixture. With a palette knife cut them into it again, slowly rotating the bowl with your left hand, lifting rather than stirring the whole mass. 

6. Add the remainder of the whites in the same way. All this should take only a few seconds and be done as you pour the whole mixture into the dish. Take care not to over-beat the eggs. 

7. The egg white mixture should look bubbly and spongy, but if the whites have been over-beaten it will already begin to look flat.

8. The timing is dependent on the size and type of both the oven and the dish so it is difficult to give precise times. 200oC for 25-35 minutes is a good approximation. 

9. Serve the soufflé with mixed dressed leaves.