Twice-baked cheese soufflé

Twice-baked cheese soufflé with white wine sauce, leeks and chives

INGREDIENTS

— 6 x 180ml ramekins lined with 20g unsalted melted butter and 50g grated Parmesan cheese mixed with 30g breadcrumbs.
— 60g plain flour
— 75g unsalted butter
— 350ml warm milk
— 100g grated mature cheddar or flavourful cheese of your choice (we also use Oxford Blue)
— 3 eggs, separated
— Splash of white wine vinegar
Sea salt
— Fresh ground white pepper
Riesling sauce:
— 20g very finely chopped shallot
— 10g unsalted butter to cook the shallots
— 100ml Alsace Riesling wine
— 200ml double cream
— 50g unsalted butter in small cubes to finish the sauce
— Sea salt
— Fresh finely ground white pepper
— Lemon juice to season
— 4g Finely chopped chives
Garnish:
— Tips from the chives
— Deep-fried leek spaghetti
Leek spaghetti: Cut the white of the leek into 8cm batons. Cut in half out the middle layers. Tightly roll up the layers and slice into ‘Julienne’. Deep-fry at 110 C until golden brown then drain on kitchen paper. This can be done in advance, once cool, keep in airtight container until needed.
— 1 ripe plum tomato, cut into concassé
Tomato concassé: Cut the tomato into quarters. Take out the middle and skin. Trim the sides to get a uniform shape. Cut into even-sized squares.

METHOD

— Lining the ramekin: Use a pastry brush to ‘paint’ the melted butter up the sides of the ramekin. While the butter is still warm, place the grated Parmesan and bread crumb mix in the ramekin and shake it around coating the melted butter. Tip the excess cheese into the next ramekin and repeat the process – you may need some more Parmesan and breadcrumbs.
— Making the soufflé base: Melt the butter in a heavy based saucepan and stir in the flour, cook gently for 5 minutes stirring constantly. Gradually add the warm milk using a whisk to create a smooth sauce. Cook gently for a further five minutes stirring constantly then add the grated cheese, cook until it is fully incorporated in the sauce. Season with the salt and pepper and leave to cool. Once cool, mix in the egg yolks. Meanwhile whisk the egg whites with the white wine vinegar until white and fluffy. Add in one third of the egg white into the cheese sauce, beating well. Then fold in the other two thirds of the egg white gently so as to not knock out too much of the air. Ladle the mixture into the lined ramekins.
— Cooking the soufflés: Pre-heat your oven to 170 C. Choose a high-sided baking tray, Place the soufflés in and pour in hot water halfway up the side of the ramekins. Cook for @25 minutes or until the soufflés are a golden colour and have a slight wobble to them. Allow to cool then run a small knife around the inside of the ramekin and gently ease out the soufflés. Cover and refrigerate until needed – they will keep for up to three days.
— Making the sauce: Melt the butter in a small heavy based saucepan add the shallots and cook gently until they are transparent and soft. Add the wine and reduce by half then add the cream, bring to the boil and simmer until it has thickened to a consistency that will coat the back of a spoon. Season with the lemon juice, salt and pepper then just before serving add the butter cubes and the chopped chives.
— Finishing the dish: Pre-heat your oven to 160 C. Place the the soufflés on a non-stick baking sheet and reheat for around 6-8 minutes or until a core temperature of 75 C has been achieved. When the soufflés are hot, drizzle the sauce on a warm plate, place the soufflé in the middle of the plate. Top the soufflé with the deep-fried leeks and chive tips then scatter the tomato concassé in the sauce. Serve.