Zucchini Soufflé Appetizers

INGREDIENTS:

5 zucchini

1 tbsp cornstarch

4 tbsp milk

1 tsp butter

1oz Tintern cheese, grated

1 egg yolk

¼ tsp Dijon mustard

¼ tsp salt

fresh ground black pepper

2 egg whites

METHOD:

Pre-heat oven to 425°F

Cut away thin strips of zucchini skin to form a striped effect. Then cut each zucchini into ¾ inch rings. With a small spoon, scoop out the center of each zucchini ring, taking care not to pierce the base.

Blanch the zucchini in boiling salted water for about a minute. Drain and arrange on a parchment lined baking tray.

Mix the cornstarch with a little of the milk, then stir in the remaining milk and place in a saucepan with the butter. Bring to the boil, stirring continuously, then reduce the heat and simmer for 3 minutes, stirring.

Remove from the heat, add cheese, egg yolk, mustard, salt and pepper and stir well.

In a clean bowl, whisk the egg whites until stiff, then carefully fold into the cheese sauce.

Spoon the cheese mixture into each zucchini ring, then bake for 5-8 minutes, until the mixture has risen and is golden brown. Serve immediately.

Makes about 40

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