Cheesy Clouds

Fluffy soufflés with a surprise in the middle. You can easily sub the broccoli for cauliflower or leeks if desired.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 150  g broccoli florets
• 40  g butter
• 1  tablespoon  grated parmesan cheese
• 3  eggs, separated
• 25  g plain flour
• 150  ml milk
• 100  g  grated cheddar cheese
• 1  teaspoon mustard
• 1  pinch cayenne pepper

Directions

1. Heat oven to 190C(375F).
2. Boil or steam broccoli until just tender.
3. Grease four ramekin dishes with some of the butter and dust with the parmesan.
4. Melt the remaining butter in a pan and add the flour and cook for 1 minute. Add the milk and stir well until it is smooth and thick. Remove from heat and add the mustard, cayenne and cheese. Gradually beat in the egg yolks.
5. Whisk the egg whites until they form soft peaks. Stir a little egg white into the cheese mix and then carefully fold in the rest.
6. Divide the broccoli between the dishes and top with the cheese mix. Bake for 15 minutes.
7. Great with cherry tomatoes and toast.