Cheese soufflé
Light, fluffy, creamy and savoury, this puffed up beauty makes for a perfect appetiser or main course.
Cheese base (4 Portions)
20g Butter
20g Flour
100g Milk
100g Comte cheese (grated)
40g Double cream
15g Dijon mustard
Nutmeg (grated)
3 Egg yolks (Clarence Court)
Melt the butter, add the flour and cook for a few minutes. Add the milk and bring to the boil while whisking. Simmer for 2 minutes.
Grate in some nutmeg, add your cheese and seasoning. Put in the blender and add your egg yolks, blend until smooth.
Cheese souffle (4 Portions)
210g Cheese base (0.5 recipe above)
200g Egg white (Burford brown, Clarence Court)
Lemon juice
Whisk the egg whites to stiff peaks with a little lemon juice, fold with the warm cheese base and pipe into souffle moulds. Which have been brushed with soft butter and flour.
Bake in a bain marie at 150C for 16-20 minutes, it may longer if you are using bigger moulds.
Turn out onto a tray and cover with grated parmesan.
Cheese+leek sauce (4 portions)
1 Leek
1 Garlic clove
50g Butter
200g Double cream
80g Gruyere
Salt + Pepper
Sweat your leeks and garlic in butter, once soft add some seasoning, cream, cheese and seasoning.
Pour over your cooked souffle and put back into the oven at 200C for around 5 minutes until gratinated all over.
