Valentine’s day Soufflés

Cheese Soufflé

Preheat the oven to 175 °C.

Grease a 550 ml souffle dish well with butter and dust with corn starch.

Separate the yolks from the whites into two separate bowls. Grate the cheese.

Place the butter in a saucepan and melt. Stir in the corn starch and bring up to the bubble. Take off the heat and stir in the milk. Place the saucepan back on the stove and heat until thickened. Take back off the heat and whisk in the yolks, cheese and seasonings. Pour the mixture into a bowl and let cool. Beat the egg whites until stiff peaks form. Fold the yolk into the mixture, a little at a time, making sure not to overmix, keeping in as much air as possible. Pour the mixture into the soufflé dish and bake on the lower rack for approximately 25 minutes. Serve immediately.

Blood Orange Soufflé (makes 4)

Preheat the oven to 175 °C.

Grease the soufflé dishes well with butter and dust with corn starch.

Separate the yolks from the whites into two separate bowls. Zest the blood orange then peel and segment the fruit with a knife. Chop up the segments and place them at the bottom of the soufflé dishes.

Place the butter in a saucepan and melt. Stir in the corn starch and bring up to the bubble. Take off the heat and stir in the milk. Place the saucepan back on the stove and heat until thickened. Take back off the heat and whisk in the yolks, the blood orange zest and the sugar. Pour the mixture into a bowl and let cool. Beat the egg whites until stiff peaks form. Fold the yolk into the mixture, a little at a time, making sure not to overmix, keeping in as much air as possible. Spoon the mixture into the soufflé dishes and bake on the lower rack for approximately 15 minutes. Serve immediately.