The recipe for a cheese soufflé according to the Hervé This method.
1½ tsp Plain flour
125 ml Milk
15g Parmesan cheese
15g Gruyere cheese
Salt and pepper
Pre-heat your oven to 180˚C.
Separate the egg whites from the yolks in a ceramic bowl.
Melt the butter over a low-medium heat in a saucepan and add the flour. Stir in the flour and allow the mix to cook slowly before gradually adding the milk, stirring until the sauce is smooth. After 10 minutes add the two cheeses and stir them into the sauce before removing it from the heat. When the sauce has cooled, beat the egg yolks and mix these in.
Whip the egg whites into stiff peaks (stiff enough to support the weight of a whole egg). Mix the egg whites into the béchamel sauce by pouring them over it, cutting through both with a spatula and gently folding the egg white mix into the heavier sauce.
Butter two 2½ inch ramekins and add the soufflé mix, being careful not to fill them to the top in order to give the soufflé somewhere to expand into. Put the soufflés under the grill for a few seconds to create a crust on top, then bake them on the bottom shelf of the oven for 15 minutes, making sure not to open the oven door during this time. Serve with salad.