Trefaldwyn Blue Twice-Baked Soufflé
This is a firm favourite, this delicious soufflé can be made well ahead of time, and popped in the oven as your guests arrive. The rich indulgent flavours are offset by the light and fluffy texture of the soufflé. For this recipe you can use ramekins, if you don’t have them, a deep Yorkshire pudding tin can be used just as easily.
Ingredients
Soufflé:
50g Welsh butter plus extra for greasing tins
60g grated Parmigiano Reggiano
3tbs Plain flour
250ml Whole milk
180g Trefaldwyn Blue Cheese
3 Medium free-range eggs
1/2 tsp white wine vinegar
Soufflé Cream:
30ml Double cream per soufflé
10g of Mature cheddar cheese per soufflé
Salt, Pepper and Cayenne pepper
Method
Set oven to 200 degrees C. Using the extra butter, generously grease the ramekins or the Yorkshire pudding tin. Sprinkle the inside with the Parmigiano and shake out and retain any excess.
On a medium heat, melt the 50g of butter in a saucepan until slightly frothy, add the flour and cook for around 2-3 minutes. Remove from the heat, add the milk a bit at a time and whisk vigorously to create a smooth paste. Put back on the heat and bring to a simmer for 2-3 minutes.
If required transfer to a large bowl, add the remaining Parmigiano, the Trefaldwyn Blue (chopped into 1cm pieces), egg yolks and season. Whisk the ingredients thoroughly to mix.
In a separate bowl, whisk the egg whites together with the vinegar, to the point that they can form stiff peaks, carefully fold this into the cheese mixture until they are barely mixed.
Divide the mixture between the ramekins / Yorkshire pudding tins about half to two thirds full. The recipe will typically make 6 ramekins, or 10 in Yorkshire pudding tins.
Place the pudding tins / ramekins in a larger deep tray that is part filled with boiling water to form a bain-marie and place in the oven to bake for around 15 minutes. Do not open the door until the final part of the cooking time as the soufflés will sink.
When the soufflés are golden, risen and firm remove from the oven and allow to cool for a few minutes.
Carefully turn-out the Soufflés onto baking parchment to prevent them sticking. You can now either put the Soufflés to one side, they will be fine for up to 3 days if refrigerated or you can follow onto the next stages immediately.
To Serve
For the Soufflé cream, put the double cream in a milk pan and gently bring to boil, remove from heat and add the mature Cheddar, season and add a small pinch of cayenne pepper per soufflé. Whisk thoroughly.
Put the soufflés in individual serving bowls, and pour over the cream.
Place in a preheated oven, around 200 degrees C for around 10 minutes until golden and lovely.
Serve hot on cold plates with a fresh green salad, but warn your guests about the temperature of the bowls!
Enjoy.
