Cheese soufflé
This recipe is yet to fail me, a light and airy soufflé bursting with cheesy flavour. My go to weekend lunch.
Cheese base (8 Portions)
35g Butter
35g Flour
200g Milk
200g Comte cheese
80g Double cream
6 Egg yolks (Seabright sage, 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 (Seabright sage, 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 12-16 minutes, it may take up to 20 if you are using bigger mouds.
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 Camembert
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.
