Four Cheese Souffle


180 g plain flour

180 g butter

1L milk

10 eggs

30 g goats cheese, crumbled

100 g parmesan, grated

100 g gruyere, grated

200 g feta, crumbled



Separate egg yolks, whisk whites until soft peaks. Make the Roux in the pan. Then béchamel. Fold in the yolks. Fold in the parmesan & gruyere first. Fold in the goat & feta, season with salt & pepper. Fold in the egg white. Bake in water bath at 260 C for 20 -25 mins.