Cheese Souffle

• Preheat the oven to 180°C

• Begin by making a roux. Melt the butter in a pan and whisk in the flour, it should become a crumbly mixture. Continue to gently whisk while slowly adding the warmed milk, until a paste has formed which is the consistency of double cream (Note: you may not need to use all the warmed milk)

• Add the cheese, anchovy paste and salt & pepper and whisk all together until the cheese has melted. Take off the heat for 5 minutes

• When cool enough to touch, add the egg yolks and a teaspoon of warm water, then whisk together

• Prepare 4 ramekins, or 1 large dish, by rubbing the edges with butter, then chilling them in the fridge

• In a separate bowl, whisk the egg whites until peaks form and hold (stiff peaks)

• Fold ¼ of the egg whites into the mixture and mix thoroughly (this will bind the egg whites and the mixture together). Then very gently using a wooden spoon, fold the remaining egg whites into the mixture, taking care to keep as much air in the mixture as possible

• Pour the mixture into the ramekins up to approx. &#8532, deep

• Place ramekins on a preheated baking tray and using a blow torch, quickly and lightly, brown the tops before placing in the oven for 10-12 minutes

• Serve immediately