Serves 6
Ingredients:
- Soufflé:
50g butter, plus extra for greasing ramekins - 50g flour
- 300ml full-cream milk
- 75g parmesan cheese, finely grated
- 1 Tbsp Staffords Dijon Mustard
- Pinch ground nutmeg
- 4 large free-range eggs, separated
- 250ml cream
- 50g parmesan cheese, finely grated
- Raisin vinaigrette:
- 125ml raisins
- 60ml sherry or red wine vinegar
- 1 tsp Staffords Honey
- 1 tsp Staffords Dijon Mustard
- 60ml extra-virgin olive oil
- Leafy green salad, for serving
- Special equipment:
6 x high sided ramekins
Method:
For the soufflés:
Preheat the oven to 200˚C and butter the ramekins generously.
Place the ramekins in a flat, deep roasting dish and set aside.
Melt butter in a medium sized saucepan and scatter over the flour.
Cook the mixture, moving it around the pan constantly, until it smells like biscuits.
Do not brown.
Using a whisk in one hand, pour in the milk very gradually with the other.
Whisk constantly while pouring to keep the mixture smooth.
Cook over medium high heat until béchamel thickens.
Remove from the heat and add the parmesan, Staffords Dijon Mustard and nutmeg.
Season with salt and pepper, to taste.
Beat in the egg yolks, one at a time, until fully incorporated.
Set aside.
Beat the egg whites until soft peaks form.
Stir one third of the egg whites into the cheese mixture thoroughly.
Very gently fold the remaining two thirds of the egg whites in, keeping as much air in the mixture as possible.
Divide the mixture evenly between the buttered ramekins.
Pour enough boiling water into the tin to come halfway up the sides of the ramekins.
Bake the soufflés for 15 minutes until puffed up and lightly golden.
Remove from the oven, and allow to cool.
Run a knife around the edge of each soufflé to loosen.
Gently unmold the soufflés into a buttered serving dish that can fit all 6.
Turn them out, upside down.
(At this point you can refrigerate the soufflés if desired, making this a fabulous prep ahead party starter. Simply heat the oven once again and continue with the recipe when ready to serve.)
Pour over the cream and finish with the grated parmesan.
Bake for 15 – 20 minutes until puffed up once again and the cream has thickened and caramelised.
For the vinaigrette:
Place all ingredients in a small saucepan on low heat.
Season well with salt and pepper.
Heat gently, swirling occasionally until the raisins are soft and plump.
Remove from the heat and set aside to cool.
Serve the soufflés straight out of the oven with a pile of greens dressed with the vinaigrette and enjoy!