Ingredients
55g/2oz butter, plus extra for greasing
3 tbsp plain flour
1 tsp cornflour
125ml/4fl oz milk
3 free-range eggs, separated
85g/3oz Camembert, chopped
4-8 cranberries
1 tbsp chopped fresh sage
1 tbsp Madeira wine
2 tsp caster sugar
Method
1. Preheat the oven to 200C/400F/Gas 6. Grease two ramekins well with butter.
2. Heat the butter in a pan over a medium heat. When the butter is foaming, add the flour and cornflour and whisk to a smooth paste.
3. Gradually add the milk, whisking continuously, until smooth. Set aside for 4-5 minutes to cool.
4. When the mixture has cooled slightly, stir in the egg yolks until the mixture is well combined, then add the Camembert and stir until melted.
5. In a bowl, mix together the cranberries, sage, Madeira wine and sugar until well combined. Set aside.
6. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed.
7. Carefully fold the Camembert mixture into the stiffened egg whites until well combined. Add the cranberry mixture and fold in until well combined.
8. Divide the soufflé mixture equally among the two ramekins. Bake in the oven for 10-12 minutes, or until the soufflés have risen and are pale golden-brown. Serve immediately.
