A light and airy souffle recipe, developed by chefs at the 1000 Hills Chefs School, to help show off your skills in the kitchen.
50g butter, softened
50g Caciotta cheese, plus extra to crumble on top (Around R50/kg from Quills Deli)
20g plain flour
salt and cayenne pepper, to taste
6 medium eggs, separated
Grease 8 ramekins with softened butter. Divide 50g Caciotta cheese between the ramekins. Melt the remaining butter in a pan, add flour and cook for 1 minute. Add milk to form a béchamel. Season and whisk in the egg yolks. Cover the pan and allow to cool slightly.
Beat egg whites with a pinch of salt until soft peaks form. Mix 1/3 of the egg whites into the warmed mixture with a whisk, then fold in the rest whilst sprinkling in the remaining Caciotta.
Spoon the mix into ramekins, smooth the surface with a palette knife and wipe mixture away from the rim to aid rising. Stand the ramekins in a deep ovenproof dish and pour in enough hot water to fill halfway up the sides. Bake for 4 to 6 minutes at 200°C and serve immediately.