- 60g butter
- 60g plain flour
- 350ml milk
- 100g Ringwould quark
- 1 tbsp freshly grated parmesan/pecorino
- 2 tbsp fresh chopped parsley
- 4 eggs, seperated (3 yolks, 4 whites)
- salt and pepper
- 2 cups of cream
- 1/2 – 1 cup panko breadcrumbs
1) Preheat the oven to 180C.
2) Spray the inside of 6-8 150ml ramekins with cooking spray, and put some breadcrumbs in the ramekins. Turn the ramekins as you pour out the breadcrumbs to ensure the inside of the ramekin is crumbed.
3) Melt the butter in a saucepan, stir in the flour and cook on a medium heat for 1-2 minutes before adding the milk gradually while stirring. Stir until thickened to make a roux.
4) Combine the quark with the cheese and herbs and fold into the roux, followed by the 3 egg yolks, stirring continuously to ensure they do not scramble.
5) Beat egg whites until they form peaks, and fold them into the cheese mixture gently.
6) Divide the mixture between the prepared moulds until the top, and use the back of a knife to smooth the tops.
7) Place the ramekins into a baking dish and pour water into the dish until it reaches halfway up the ramekins.
8) Bake for about 20 minutes or until the tops of the souffles are firm to touch and puffed.
9) Remove the souffles from the oven (they will look deflated and wrinkled) and allow them to rest for a couple of minutes. Turn them out onto a plate and let stand until you need them.
10) To serve, preheat oven to 180C and plate the souffles upside down onto a baking dish, or place them back into the ramekins. Pour over about 1/3 cup of cream per souffle to allow them to soak up all the moisture.
11) Bake for about 15 minutes until you see them puffing up and golden
Serve with a fresh garden salad and crusty bread.
Alternative – add in some flaked white fish before the egg whites, and include 1/2 – 1 tsp of lemon myrtle for a more substantial version.