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Cheese soufflé with mustard ice cream

by Tristan Welch

Rating

Prep time:
30 min, plus at least 6 hrs freezing
Cook time:
20 min
Serves:
8
Difficulty:
intermediate

Tristan Welch makes a light-as-air soufflé with Lincolnshire Poacher cheese and serves it with tangy mustard ice cream

Ingredients

Method

Tips and suggestions

To strengthen the egg whites, Tristan adds a pinch of copper powder (which is available in tablet form from health shops) while whisking them.

If your local store doesn't sell the cheeses mentioned here, you could use Cheddar or Beaufort cheese in place of Lincolnshire Poacher, and mature Pecorino or Parmigiano Reggiano instead of Berkswell.

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