Cheese lovers need to try this souffle, featuring two types of aged cheddar.
Double Baked Cheddar Souffle
Ingredients:
1/4 cup flour
1/4 cup butter
3/4 cup milk
1/2 cup 2-year aged Balderson cheddar, grated
3 whole egg yolks
1/2 cup egg whites
2 tbsp ground toasted hazelnuts
2 tbsp ground breadcrumbs
2 tbsp soft butter
1 tsp salt
1 tsp lemon juice
4 chucks 5-year aged Balderson cheddar
4 slices 2-year aged Balderson cheddar
Method:
1) Rub the soft butter around the inside of 4 large ramekins.
2) Mix the breadcrumbs, ground hazelnuts and sprinkle the inside of the ramekins allowing it to stick to the butter. Remove excess and set aside in the fridge for later.
3) Melt the 1/4 cup of butter in a pan over medium to high heat. Add the flour and using a wooden spoon mix until smooth. Cook for two minutes over medium heat (watch it does not burn).
4) Then add the milk in three equal amounts. Each time whisk until smooth.
5) Remove from the heat and add the egg yolks, then the grated 2-year cheddar.
6) Once melted set aside and allow to cool to room temperature.
7) Whisk the egg whites and lemon juice in a mixer until stiff peak.
8) Fold into the cheese mixture, then add the salt and pepper.
9) Fill the hazelnut lined ramekins 3/4 full, then place a chuck of the 5-year cheddar floating on top. Cover with the remaining cheese mix.
10) Cook in a water bath at 350F for 30 to 35 minutes.
11) Once cooked remove from the water bath, allow to cool and remove from the ramekins. Store in the fridge until just before serving.
12) When ready to serve warm in a 400F oven for 6 minutes. Then place a slice of 2-year cheddar on top and continue to warm for 2 more minutes. Serve straight from the oven.
Courtesy Jason Parsons www.peller.com/niagara/