- 100ml/3½fl oz double cream
- 2 free-range eggs, separated
- 100g/3½oz cheddar, grated
- salt and freshly ground black pepper
- ½ green pepper, cut lengthways, seeds removed
- Place a flat baking tray in the oven and preheat the oven to 200C/400F/Gas 6.
- Pour the double cream into a saucepan over a high heat. Bring to the boil, then remove from the heat immediately and leave to cool for one minute.
- Place the egg whites into a bowl and whisk until stiff peaks form.
- Place the egg yolks and grated cheese in a separate bowl. Whisk together and season well with salt and freshly ground black pepper.
- Pour the warm cream over the egg yolks and cheese and mix together well.
- Spoon a little of the stiff egg whites into the yolk mixture and mix well.
- Add the rest of the egg white and gently fold together with a metal spoon, being careful to maintain volume.
- Spoon the soufflé mixture into the pepper half, place onto the hot baking tray and place into the oven to bake for 8 minutes, until the soufflé has risen and is golden.
- To serve, place the pepper into the centre of a small warm plate.