- 150ml/¼ pint double cream
- 100g/3½oz cheddar cheese, grated
- 2 free-range eggs, separated
- 1 tbsp chopped fresh chives
- salt and freshly ground black pepper
- butter, for greasing
- Preheat the oven to 200C/400F/Gas 6 and place a baking sheet into the oven.
- Pour the cream into a small saucepan over a low heat. Stir in the cheese and egg yolks and whisk together until slightly thickened. Remove from the heat and leave to cool for five minutes.
- In a separate, clean bowl, whisk the egg whites until stiff peaks form when the whisk is removed.
- Fold the egg whites into the cream mixture. Stir in the chives and season well with salt and freshly ground black pepper.
- Grease two small ramekins and pour in the soufflé mixture until the ramekins are three-quarters full.
- Place the ramekins onto the preheated baking tray, transfer to the oven and bake for 8-10 minutes, or until well risen and golden-brown on top. Serve immediately in the ramekins.