CHEESEBOARD SOUFFLé & SEASONAL SALAD

Cheeseboard soufflé & seasonal salad image

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

Provided by Barney Desmazery

Time 1h

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 840 calories, Fat 71 grams fat, SaturatedFat 40 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 2.3 milligram of sodium