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Digital Subscriptions > Delicious Magazine > February 2019 > CHEESE SOUFFLÉ

CHEESE SOUFFLÉ

It’s one of the classics, yet many cooks shy away from it. Once you understand and master the technique, though – thickening the base, whisking the egg whites to perfect peaks – making a soufflé becomes a joy. Our recipe is flavoured with the sweet nuttiness of roasted squash, the tang of quality cheese and a touch of fruity acidity

Butternut squash, blue cheese and quince jelly soulé

SERVES 4 FOR LUNCH OR AS A STARTER, OR 2 AS A MAIN COURSE. HANDS-ON TIME 30 MIN, OVEN TIME 35 MIN

MAKE AHEAD

Roast the squash and infuse the milk up to 48 hours ahead, then chill separately. Bring to room temperature to complete the recipe.

FOOD TEAM’S TIP

Fold a small amount of the egg whites into the cheese sauce first to loosen it (step 7) – this will make it easier to fold in the rest.

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About Delicious Magazine

Happiness is… the keep-you-warm February issue of delicious. magazine: try Dan Doherty’s home cooking (spicy beef stew with cheddar scone topping, mmm), childhood favourites reinvented by Georgina Hayden and a Chinese New Year feast from Ching-He Huang. Share the love with our Valentine’s Day ideas and spice up your life with Judy Joo’s KFC (Korean Fried Chicken, that is) and Chetna Makan’s healthy Indian suppers. Our expert cooks’ tips will have you cooking like a pro, ready to tackle an Italian-style pork roast, foolproof cheese soufflé or Richard Bertinet’s flaky kouign amann. It’s easy when we show you how.