Pecorino Cheese Soufflé with Truffled Honey

Makes 8


  • 3 whole eggs
  • 125gm grated matured pecorino
  • 3 tbls spoons of truffled honey
  • 250 ml whipping cream
  • sea salt


Place the eggs and cream into a bowl and mix with a whisk till combined well.  Season with the salt and fold in the grated cheese.

Portion the mixture into 8 soufflé dishes and place in a bain-marie filled with water and back for 15 minutes in an oven at 180 degrees.

Serve immediately once it is cooked and drizzle the honey over the top and serve with crostini on the side.