Cheese and Dill Mini Souffles

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READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven 400F/200C/gas mark 6. Butter 6 individual ramekin dishes and dust with the parmesan cheese.
  • Melt the butter or margarine in a saucepan. Add the flour and cook for 2 minutes, stirring. Stir in the milk. bring to a boil, stirring constantly, and simmer until thickened, about 5 minutes. Remove from the heat and let cool about 10 minutes.
  • Stir in the cheddar cheese, egg yolks, and dill into the sauce. Season with salt and pepper to taste. Transfer to a bowl.
  • In another bowl, beat the egg whites with a 1/8 tsp salt, until stiff peaks form.
  • Stir one quarter of the egg whites into the cheese sauce mixture to lighten it. Fold in the remaining egg whites.
  • Divide the mixture evenly between the prepared ramekin dishes. Bake until the souffles are puffed and golden, 15 - 20 minutes. Serve immediately.
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