Name: Cheeseboard soufflé & seasonal salad
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 50g butter plus extra for greasing; 25g plain flour plus extra for dusting; 200ml milk; 300g leftover hard cheese cut into chunks; 100ml double cream or crème fraîche; 4 eggs separated; grating of nutmeg; pinch cayenne pepper; 110g bag salad leaf; 100g leftover blue or goat's cheese crumbled; 50g leftover shelled nut; 1 pear sliced; 3 tbsp salad dressing (use your favourite), to serve

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Cheeseboard soufflé & seasonal salad

Cheeseboard soufflé & seasonal salad

Barney Desmazery

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Serves 4

More effort

Prep: 25 mins

Cook: 35 mins

A star rating of 3.8 out of 5.5 ratingsRate

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This luxuriously light soufflé is a good way to use up a selection of leftover cheeses

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A star rating of 4.8 out of 5.68 ratings

Ingredients

Nutrition

Units:

MetricUS

For the soufflÉ

50g butter

plus extra for greasing
25g plain flour

plus extra for dusting
200ml milk
300g leftover hard cheese

cut into chunks
100ml double cream or crème fraîche
4 eggs

separated
grating of nutmeg
pinch cayenne pepper

For the salad

110g bag salad leaf
100g leftover blue or goat's cheese

crumbled
50g leftover shelled nut
1 pear

sliced
3 tbsp salad dressing

(use your favourite), to serve

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Nutrition: per serving

kcal840
fat71g
saturates40g
carbs13g
sugars8g
fibre2g
protein37g
salt2.3g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Melt all the butter in a saucepan. Brush a 20cm soufflé dish with a little of it, then dust with flour. In the saucepan, stir the flour into the rest of the melted butter, then sizzle everything for 1 min. Gradually pour in the milk to make a white sauce, then add two-thirds of the cheese and carry on cooking to melt. Leave to cool slightly, then mix in the remaining cheese, the cream or crème fraîche and the egg yolks. Season, then add the nutmeg and cayenne pepper.
step 2

In a clean bowl, whisk the egg whites until stiff. Fold into the cheese sauce, then carefully tip into the soufflé dish. Bake the soufflé for 25 mins until puffed up and golden.
step 3

While the soufflé is cooking, toss the salad ingredients together. Once the soufflé is cooked, dress the salad and serve alongside.

Recipe from Good Food magazine, January 2012

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A star rating of 3.8 out of 5.5 ratings

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