If you have never tried making souffle now is your chance and it makes even more sense if, like me you have a glut of courgettes to use up. They are at their seasonal best right now, and this recipe is both easy and delicious.
…And as long as you don’t open the oven door half way through cooking, your souffle will rise beautifully!
If you have too many courgettes to eat in one sitting, why not cook them with the garlic, mash them ready to use and then freeze to use on another occasion.
1 tablespoon olive oil
1 clove garlic
250g courgettes finely sliced
25g plain flour
150 ml warm milk
2 egg yolks
2 egg whites
25g cheddar or Gruyère cheese
Cook the garlic and courgettes with the olive oil in a frying pan, until soft but not brown
When they are cooked, mash them to a pulp
Melt the butter and flour in a saucepan
Add the milk, little by little stirring continuously
When all the milk has been added, allow the sauce to bubble for a couple of minutes and then remove from the heat
Add the courgettes, egg yolks and cheese to the sauce and beat well together to create a sticky mix
Whisk the egg whites until stiff
Fold the egg whites into the mixture
Put the mixture into a greased souffle dish
Bake for 20 minutes at 190 C until the souffle is brown on the top but still slightly wobbly in the middle
Remove from the oven and serve