People are often scared off by the notion of cooking soufflé,  but so long as your gentle with them you can achieve some fantastic results and wow your guests with little effort.

How to put it together

1.     Grab your ramekins and grease them up with the butter.

2.     Sprinkle the bottom and sides of the ramekins with breadcrumbs – this helps to stop it sticking!



3.     Chop your broccoli into small pieces, put them in a microwave proof bowl with the lid on and zap them for about 5 minutes until they are nice and tender!

4.     Meanwhile, in a small saucepan melt 10g of butter and stir in the onions – cook until soft.

5.     Grab your Broccoli and sauted onions and process them in a blender or food processor. As you can see here I only have an old blender so it took a bit of time and had to poke the chunks of broccoli around to get it nice and smooth.

    

6.     Grab a large saucepan and melt 50g of butter in it over a low heat.

7.     Stir in the flour and cook for 1 minute – keep stirring

8.     Gradually pour in the milk and keep stirring over a medium heat until it boils and thickens.

9.     Stir in the egg yolks and cheese, then the pureed broccoli onion mixture.

10. Keep stirring until nice and smooth.

11. Beat the 4 egg whites in a large bowl with a whisk until it forms stiff peaks. Be careful not to over whip!

12. CAREFULLY folk through the broccoli mixture in 2 batches with a spatula. This is the key step, work the mixture in gently, don’t stir it around so as to knock out the air bubbles that have formed in the egg whites.

13. Pre-Heat your oven to 200 degrees C.

14. Pour the mixture into your ramekins

15. Just before you pop them in the oven, run your thumb around the outside circumference of the ramekins. This creates a small indentation which will help your soufflés rise!

16.  Bake for 35 minutes and serve straight from the oven!