Show off with this easy recipe for Cheese Souffles
1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
3 egg yolks
2 T (30 ml) grated pecorino or parmesan cheese
3 egg whites
Preheat oven to 190C.
Grease 3 soup bowls very generously with oil. Squeeze the Cheese Sauce into a medium size mixing bowl. Stir in the egg yolks one at a time, followed by the grated cheese. Beat the egg-whites in a clean glass or stainless steel mixing bowl, with clean beaters until stiff but not dry. Fold into the cheese mixture. Spoon into the bowls filling to 1 cm from the top. Stand in a baking pan with 1 cm deep boiling water. Bake for 20 minutes until well puffed and golden.
By: Ina Paarman