Ingredients
110g/4oz broccoli, cut into florets, and blanched for three minutes
1 tsp wholegrain mustard
50ml/2fl oz double cream, warmed
110g/4oz cheddar cheese, grated
2 free-range eggs, separated
salt and freshly ground black pepper
pinch cayenne pepper
butter, to grease
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Mix together the mustard, cream, cheese and egg yolks into a bowl and season with salt and freshly ground black pepper. Add the broccoli and mix well.
3. Place the egg whites into a bowl and whisk until stiff peaks are formed when the whisk is removed.
4. Fold through the egg whites and cayenne pepper.
5. Heat the butter in a small ovenproof blini pan and add the soufflé mixture. Place into the oven to bake for 5-10 minutes, or until puffed up and golden.
