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Teacup Cheese Soufflés


  • 40g butter

  • 2 tablespoons (40g) flour

  • 1 cup milk

  • 1 tablespoon Dijon mustard

  • 4 eggs, separated

  • 125g grated Tasmanian Heritage St Claire cheese

  • sea salt and white pepper, to taste

  • steamed asparagus, for serving

  • lemon and olive oil, for dressing


  • 1.

    Butter 6 x 1 cup ovenproof cups or souffle dishes and place on a tray. Melt the butter in a saucepan, add the flour and cook, stirring for 2 minutes.

  • 2.

    Add the milk all at once, whisking continuously until thickened. Cool slightly, add mustard, and then beat in yolks one at a time. Stir in cheese and season to taste. Whisk egg whites until soft peaks form.

  • 3.

    Fold one spoonful of egg whites to cheese mixture to loosen, then fold in remaining egg whites.

  • 4.

    Quickly spoon into cups and bake 180°C 25–30 minutes or until puffed and golden. Serve immediately with stalks of steamed asparagus dressed with olive oil, lemon, salt and pepper.


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