Cheeseboard Soufflé & Seasonal Salad
Indulge in the rich and decadent flavors of this creamy cheese soufflé, baked to perfection with a light and airy texture. Each bite melts in your mouth, complemented by the savory notes of leftover hard cheese and a hint of nutmeg. Paired with a refreshing salad featuring crumbled blue or goat's cheese, sliced pear, and crunchy nuts, this dish is a delightful balance of flavors and textures. Impress your guests with this elegant dish that is sure to wow at your next dinner gathering.
— Constant Cookbook
Ingredients
- 50g butter , plus extra for greasing
- 25g plain flour , plus extra for dusting
- 200ml milk
- 300g leftover hard cheese , cut into chunks
- 100ml double cream or crème fraîche
- 4 eggs , separated
- grating of nutmeg
- pinch cayenne pepper
- 110g bag salad leaves
- 100g leftover blue or goat's cheese , crumbled
- 50g leftover shelled nuts
- 1 pear , sliced
- 3 tbsp salad dessing (use your favourite), to serve
Instructions
- 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.
- 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.
- While the soufflé is cooking, toss the salad ingredients together. Once the soufflé is cooked, dress the salad and serve alongside.
Cook Time
35M
Prep Time
PT25M
Yield
Serves 4
Nutrition
- Calories: 840 calories
- Fat Content: 71 grams fat
- Saturated Fat Content: 40 grams saturated fat
- Carbohydrate Content: 13 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 2.3 milligram of sodium
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