Cheese Souffle - Chef Recipe by Cameron Tabe

Ingredients

80 g salted butter
80 g plain flour
380mL full fat milk
140 g Monte Rosso, diced
4 egg yolks
4 egg whites
4 g salt

50 g rocket
20 g olive oil
20 g crab meat

Method

Over a medium heat melt the butter in a pan, add the flour and stir continually until sandy coloured, continue to cook for a further 2 minutes. Add the milk, continue to cook until smooth and thick.

Take off the heat.

Add the cheese, stir to combine and leave it to cool slightly.

Add the egg yolks and salt.

Whisk the egg whites until firm peaks, once whisked fold one-third into the cheese mix and mix slowly with spatula. Add the rest of the egg whites.

Liberally butter souffle moulds then sprinkle with an even coating of plain flour.

Place the 150 g of souffle mix into it and cook in a bain-marie at 180 C for 25 minutes.

While the souffle cooks, mix the salad ingredients together (rocket, olive oil, crab).

Once cooked demould and serve with salad on top.

Recipe provided by Luma Restaurant