Cheeseboard soufflé & seasonal salad
- Preparation and cooking time
- More effort
- Serves 4
This luxuriously light soufflé is a good way to use up a selection of leftover cheeses
For the soufflÉ
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
- 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.