Another useful recipe for all the leftover cheese following the holidays. The soufflé is deliciously light and the pear and walnut salad (scroll down for recipe) is the perfect accompaniment.
Wine Suggestion: a classic, and to our mind excellent wine match is bubbly, and at the moment we’ve been exploring the different Cremant’s found around France. Tonight it was the Domaine Manciat-Poncet Cremant de Bourgogne from the Maçonnais (chosen and provided by our friend Michelle), and a good choice indeed.
Cheeseboard Soufflé – serves 4
- 50g butter
- 25g plain flour, plus extra for dusting
- 200ml milk
- 300g hard cheese, cut into chunks (we used Comté, Cheddar & Parmesan)
- 100ml double cream or crème fraîche
- 4 eggs, separated
- grating of nutmeg
- pinch of cayenne pepper
Heat the oven to 200C/180C fan/gas 6.
Melt the butter in a saucepan. Brush a 20cm soufflé dish with a little of the melted butter, then dust with flour.
Stir the rest of the flour into the melted butter in the saucepan, then bubble together for 1 minute. Gradually pour in the milk to make a white sauce, then add two-thirds of the cheese and continue to stir over the heat to melt.
Leave to cool slightly, then mix in the rest of the cheese, the cream and the egg yolks. Season and add the nutmeg and cayenne pepper.
In a clean bowl, whisk the egg whites until stiff. Fold into the cheese sauce, then carefully transfer into the soufflé dish. Bake for 25 minutes or until puffed up and golden.
Serve with the winter salad below.
Pear, blue cheese & walnut salad – serves 4
- 110g bag of mixed salad leaves
- 100g blue or goat’s cheese, crumbled
- 50g shelled nuts – we used walnuts
- 1 pear, sliced
- 3 tbsp of salad dressing
Toss the salad ingredients together. Once the soufflé is cooked, dress the salad and serve.
Jono & Jules do food & wine 
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