Twice Baked Wensleydale Soufflés
Serves 10
Ingredients
- 150g butter
- 150g plain flour
- 400ml milk, heated
- 300g Farmhouse Wensleydale cheese
- 6 medium eggs, separated
- pinch paprika
- pinch black pepper
- 10g butter, softened
- 6tbsp fine fresh white breadcrumbs
- 2tbsp finely chopped parsley
To serve
- rocket salad
- walnuts, toasted
- walnut oil
- Port and spiced poached pears, sliced
Method
- Preheat the oven to 170°C / Gas 3
- Put the butter and flour in a saucepan and cook over a medium heat until the mixture forms a roux.
- Gradually add the hot milk, whisking continuously until the mixture has boiled and thickened. Take the pan off the heat.
- Cut ten small cubes of Farmhouse Wensleydale and grate the remainder.
- Stir the grated cheese into the thickened sauce with the egg yolks and seasoning.
- Quickly whisk the egg whites and fold into the cheese mixture.
- Generously butter ten 210ml ramekins and coat with the breadcrumbs and parsley.
- Put two dessert spoons of the mixture into each ramekin and pop a cube of Farmhouse Wensleydale on top before filling with the remaining mixture.
- Arrange the ramekins in a roasting tin half full of boiling water and bake for 20 minutes.
- Carefully turn the soufflés out onto a buttered baking tray and return to the oven for a further 6-8 minutes, or until the soufflés have doubled in size.
Serve on a bed of rocket salad with walnuts, drizzled with a little walnut oil and slices of poached pears.
