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Anster Cheese Souffle

You will need 4 souffle moulds (10cm diameter)

To line the moulds:

  • 30g unsalted butter
  • 50g Panco breadcrumbs

For the Souffle Base

  • 12 g unsalted butter
  • 12 g plain flour
  • 90 ml full fat milk
  • 60 g St Andrews Farmhouse Cheddar (grated)
  • 1 teaspoon grain mustard
  • 1 egg yolk
  • Pinch of freshly grated nutmeg

For the Souffle Mix

  • 4 egg whites
  • Juice of half a lemon
  • Table salt

For the Sauce

  • 150 ml double cream
  • 25 ml full fat milk
  • 80 g St Andrews Farmhouse Cheddar
  • Table salt
  • Pinch of freshly grated nutmeg

METHOD

Step one: Line the soufflé dishes by brushing the insides with a thin even layer of butter and then a layer of breadcrumbs. Pre heat oven to 200c.

Step two: On a medium heat melt butter for the soufflé base, add the flour and whisk to a smooth consistency. Reduce the heat and then gradually incorporate the milk whisking each time to a smooth consistency. Repeat this step until you have incorporated all the milk to the mix. Add the cheese, mustard and grated nutmeg. Season with salt and cook for a further 3 to 4 minutes, stirring occasionally. Set aside and keep warm.

Step three: In a large bowl add the lemon juice to the egg white and whisk until soft peaks are formed. Add a pinch of salt and continue whisking until firm peaks are formed. Place the warm soufflé base in a bowl and then briskly whisk in a third of the whisked egg whites. Carefully fold in the rest of the egg white mix. Fill the soufflé moulds to the top with the mixture and gently tap each of the moulds twice on the work surface to ensure the soufflés are dispersed evenly within the moulds.

Step four: Place the soufflés in a deep roasting tin and pour boiling water around them until it reaches one third of the way up the moulds. Transfer to the oven and cook for around 10 minutes.

Step five: To make the sauce heat up the cream and milk to the boil. Add the cheese, grated nutmeg and salt stirring all the time until the cheese has melted and the sauce has a smooth, shiny consistency. Keep warm until the soufflés are cooked and then pour in to individual jugs for each soufflé.

Step six: Remove the soufflés from the oven and carefully place on individual plates along with a jug of cheese sauce.

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