Mary Berry Cheese Souffle Recipe

Mary Berry's doublebaked mushroom soufflés Wise …

WebOct 1, 2020 · Pour enough boiling water into the tin to come halfway up the sides of the ramekins. Bake the soufflés for about 15 minutes until risen …

Rating: 5/5(2)
1. You will need 6 x size 1 (100ml) ramekins. Preheat the oven to 220C/200C fan/Gas 7 and butter the ramekins generously. Lay a piece of kitchen paper in the base of a roasting tin – the paper stops the ramekins for slipping in the tin.
2. Melt 25g of the butter in a large, non-stick frying pan, add the mushrooms and fry them over high heat for a few minutes. Cover the pan with a lid, lower the heat and cook for another four minutes, then remove the lid and fry over a high heat to evaporate the liquid. Remove the mushrooms with a slotted spoon and set them aside.
3. To make the soufflé base, melt the remaining butter in a saucepan. Whisk in the flour to make a roux and cook for a minute. Gradually add the hot milk and whisk over a high heat until you have a thickened, smooth sauce.
4. Remove the pan from the heat and beat in the egg yolks, one at a time, until the sauce is smooth. Add the mushrooms and the cheese and season, then set aside to cool a little.

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