Ingredients
75g/2¾oz gorgonzola, crumbled
55g/2oz spinach
1 tsp cornflour
2 free-range egg yolks
3 free-range egg whites
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Place the gorgonzola and spinach into a small frying pan and heat gently until the cheese has melted and the spinach has wilted. Add the cornflour, then take off the heat and stir in the egg yolks.
3. Place the egg whites into a clean bowl and whisk until stiff peaks form when the whisk is removed.
4. Fold the egg whites into the cheese mixture.
5. Transfer the mixture to an ovenproof dish and bake in the oven for 6-8 minutes until risen and golden-brown.
6. To serve, transfer the soufflé to a plate.
