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Twice Baked Stilton and Sherry Soufflés with a Pickled Walnut Salad
Course Starter
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people as a starter
Course Starter
Prep Time 10 minutes
Cook Time 35 minutes
Servings
people as a starter
Instructions
  1. Preheat the oven to 200 degrees Celsius. Butter 6 to 8 ramekins or dariole moulds
  2. Melt the remaining butter in a sauce pan. Add the flour and cook for a minute or so.
  3. Add the milk, gradually whisking in until smooth. Cook for 3 minutes, then remove from the heat.
  4. Stir in the 4 egg yolks from the separated eggs. Add the Stilton, thyme and horseradish. Mix well then set aside.
  5. Whisk the 4 egg whites until stiff peaks. Fold into the soufflé base in 3 batches to keep the volume of the egg whites as much as possible. Check seasoning, adding salt and pepper if required.
  6. Spoon the mix into the prepared soufflé moulds. Place the soufflés into a deep oven proof dish, then pour in enough boiling water to come half way up the sides of the soufflé moulds.
  7. Place the soufflés in the oven and bake for 20 to 25 minutes or until puffed and golden.
  8. Remove from the oven and set aside to cool. The soufflés can now be stored in the fridge for upto 3 days before being baked again.
  9. To make the glaze, mix the cream, yolk and sherry together.
  10. Set the oven to 180 degrees Celsius. Unmould the soufflés onto a baking tray and spoon the glaze over the top.
  11. Place the soufflés in the oven and cook for 10 minutes or until puffed up again and golden
  12. For the salad, simply dress the plates with the salad leaves as desired. Scatter over the slices of picked walnuts, apple sticks and sour cherries.
  13. Season well with salt and pepper and drizzle with good olive oil
  14. When the soufflés are ready, pop them on the plates and serve
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