Preheat the oven to 200C/
180C F/Gas 6. Generously
grease a deep 20cm porcelain
or glass soufflé dish or
individual ramekins.
Melt the butter in a frying
pan over a medium heat, add
the flour and mix well with a
wooden spoon for 1 minute.
Reduce the heat to low, add the
milk and continue to stir and
cook for a few minutes, until
slightly thickened, then remove
from the heat and set aside.
In a bowl, whisk the egg
whites with a pinch of salt until
they form firm peaks. Add the
egg yolks to the frying pan,
mixing well with a spatula, add
the cheese and season with the
nutmeg and black pepper.
Gently fold in the egg whites
with a spatula and transfer the
mixture to the prepared dish
or ramekins, leaving approx.
5cm space at the top for
the soufflé to rise. Cook for
35 minutes until risen and
golden and serve straightaway
with the salad.
RECIPES AND PHOTOGRAPHS TAKEN FROM CHEZ MANON BY MANON LAGRÈVE, PHOTOGRAPHY BY NASSIMA ROTHACKER (QUADRILLE, £26).
