-
Preheat oven to 220˚C, Butter 2
individual soufflé
dishes - each should
hold 1 cup of
mixture.
-
In a small bowl,
whisk milk and milk
powder together.
-
In a medium
saucepan, melt
butter.
-
Stir in flour and
cook, stirring over
medium heat for 30
seconds.
-
Remove from heat and
whisk in milk and
milk powder.
-
Return to medium
heat and stir
constantly until
mixture boils and
thickens.
-
Turn off the heat
and whisk in egg
yolks, one at a
time.
-
Stir in cheddar
cheese, cottage
cheese, salt, pepper
and nutmeg.
-
In a large bowl,
beat egg whites
until they form
stiff, glossy peaks.
-
Fold egg whites
carefully into
cheese mixture. Pour
mixture evenly into
prepared soufflé
dishes.
-
Tap the bottom of
each dish lightly on
the kitchen bench to
break any air
bubbles and smooth
the top of the
soufflés with a
spatula.
-
Place the soufflés
on a baking tray in
the oven. Turn heat
down to 190˚C and
bake for about 20
minutes or until
they are puffed and golden brown.
-
Serve immediately.
