© J Sainsbury plc 2020
Cheese soufflés with prawn salad
An impressive starter that’s a wonder to behold and surprisingly simple to make
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Ready in 1 hour 5 minutes
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Cooking time 45 minutes
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Prep time 20 minutes
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Serves 4
Ingredients
- 25 g unsalted butter
- 30 g plain flour
- 250 ml semi-skimmed milk
- 0.25 tsp mustard powder
- 2 medium British free range eggs, separated
- 25 g parmesan, grated
- 30 g mature British cheddar, grated
- 2 tbsp chopped chives
- 75 g watercress
- 220 g cooked peeled prawns
- 4 tsp French dressing, to drizzle
Method
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1
Preheat the oven to 180ºC, fan 160ºC, gas 4. Grease 4 x 250ml ramekins and line the base of each with a circle of baking parchment.
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2
Melt the butter in a pan. Stir in the flour and cook for 1 minute. Take off the heat and slowly stir in the milk. Return to the heat and simmer for 2 minutes. Remove from the heat and stir in the mustard powder, egg yolks, half the parmesan, and the cheddar and chives.
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3
Whisk the egg whites to stiff peaks then fold into the cheese mixture. Spoon into ramekins and place in a roasting tin.
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4
Pour boiling water into the tin, so it comes halfway up the ramekins. Bake for 20-25 minutes. Remove and let cool. Turn out and remove parchment. Turn the oven up to 220ºC, fan 200ºC, gas 7.
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5
Place the soufflés on a baking tray, sprinkle with the remaining parmesan and bake for 10 minutes. Serve with the dressed watercress and prawns.
