Leerdammer Soufflé Surprises
Over a year ago
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Ingredients
- Full cream milk 250ml
- Nutmeg Grating
- ½ Onion
- 40g Butter
- 40g Flour
- 100g Grated Mature Leerdammer
- 1 tsp English Mustard
- 3 Eggs Separated
- Salt and White Pepper
- 4 tbsp double cream
- 100g Smoked haddock
- 4 tbsp milk
- 25g Flaked almonds (optional)
- 8 peppadew peppers in oil. drained and quartered
- 1 tsp Chives. chopped
Accompaniment
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Description
Delicious souffles with surprise haddock and almond or sweet pepper filling
Method
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1
To make the Soufflés, thickly butter 4 individual soufflé dishes.
Set oven to 180c, 160c fan, Gas 4.
Place the milk in a small pan with the onion and a little grated nutmeg and bring to the boil. Remove from the heat then sieve the milk into a jug, discarding the onion.
Melt the butter in a clean pan, and then stir in the flour. Slowly add the infused milk a little at a time, stirring constantly until you have a thick sauce.
Take the sauce off the heat and add the cheese and mustard, stirring until the cheese has melted. Season and stir in the egg yolks.
Whisk the egg whites until stiff and add 1/3 to the sauce to loosen it. Transfer the sauce into the remaining egg whites and fold them together very gently with a metal spoon.
To make the fillings either:
Chop the peppers into tiny pieces and mix with the snipped chives or poach the haddock in a little milk for a few minutes and flake.
Spoon the soufflé mix into the buttered ramekins, spoon a little of your chosen filling into the centre and squash down into the mix with your finger.
To cook for the first time, place the ramekins in a roasting tin and pour in boiling water to halfway up the ramekins. Place in a preheated oven for 25 minutes, until golden brown and risen.
Remove from the roasting tin and allow to cool for approx 10 minutes or until they are cool enough to handle.
Set oven temperature to 240c, 220cfan, gas 8. Slip a knife round the edge of each ramekin, tip the soufflé into the palm of your hand and place on a baking sheet. Pour 1 tbsp double cream over each and sprinkle with a little finely grated Leerdammer, decorate with almonds if using smoked haddock or chives if using peppadew fillings. Bake in a hot oven for approx 8 minutes until golden brown, remove and serve with a little green salad
Little Tip: The first bake allows you to decide when you want the soufflé ready as they can sit in the ramekins for hours- even overnight, until you turn them out for the second bake.
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