Never mind that summer's not yet here. This soufflé is worth the effort - simply irresistible!
Summer soufflé : 4 portions
210 gr Jarlsberg cheese (or similar) roughly grated
50 gr dairy butter
50 gr white flour
3oo ml milk
½ ts English mustard (can use french Dijon)
¼ ts salt
½ ts fresh thyme, chopped
200 gr tomato
5 eggs ( yolks separated from the whites)
1/8 ts Cayenne pepper
¼ ts freshly ground black pepper
4 small or 1 large soufflé form (ovenproof dish), greased.
Preheat oven to 200 degree C.
1. Dip the tomatoes quickly in boiling water to easily peel of the skin. Cool off. Divide them in two and de-seed, chop and place in a bowl with the thyme.
2. Melt the butter in a pan. Mix in the flour by stirring continuously and pour in milk little by little, stir until the mixture is a smooth sauce. Simmer gently on low heat and stir for 5 min. Remove from the heat. Beat in cheese, Cayenne, mustard and season to taste.
3. Leave to stand so it can cool of a bit. Mix one egg yolk at a time into the cheese sauce. Transfer into a big bowl.
4. Whisk egg whites until they form stiff peaks. Fold the egg whites carefully into the cheese mixture, it is important to keep the airy texture.
5. Pour half the mixture info the form and spoon the chopped tomatoes in, spoon the rest of the cheese mixture over evenly.
Baking time approx. 20 min. for small forms and 45 min. for the large form. Bake in mid oven until light golden colour.
Serve with a green salad.
(Thanks to Ms Rita Hall)