CHEESE SOUFFLÉ

The Queen often requested this soufflé. She would drive a spoon straight down the middle and pour fresh cream right in.

1 tablespoon unsalted butter, for greasing

1¼ cups heavy cream plus 1 cup for garnish

1½ tablespoons all-purpose flour

⅛ teaspoon cayenne pepper

1½ teaspoons potato starch

6 tablespoons freshly grated Parmesan cheese

1 teaspoon butter

6 eggs, separated

Salt and freshly ground pepper

1. Preheat oven to 400 degrees. Place a baking sheet in the center of the oven.

2. Liberally grease the sides and bottom of an 8-inch soufflé dish with the unsalted butter, and spread a thick layer (about ⅛ inch thick) around the top edge of the dish. This will ensure that the soufflé rises above the top. Refrigerate.

3. In a heavy saucepan, add the cream, flour, cayenne, potato starch, Parmesan, and 1 teaspoon butter over a high heat, and whisk until the butter melts and the mixture comes together into a thick sauce. Remove from the heat and whisk in the egg yolks. Season with salt and pepper to taste, and allow the mixture to cool for about 10 minutes.

4. Whip the egg whites until stiff and fold them into the cheese mixture until the egg whites and cheese mixture are combined. Spoon into the prepared soufflé dish, and place the soufflé on top of the baking sheet. Bake for 18 minutes, or until the top is golden brown. Remove from the oven, and serve straightaway with a jug of heavy cream.

MAKES 6 SERVINGS

Cheese Soufflé