A light and airy souffle recipe, developed by chefs at the 1000 Hills Chefs School, to help show off your skills in the kitchen.
Makes 8
50g butter, softened
50g Caciotta cheese, plus extra to crumble on top (Around R50/kg from Quills Deli)
20g butter
20g plain flour
250ml milk
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.