Shaun Rankin’s Cheese Souffle

By Mecca Ibrahim •


Many thanks to Shaun Rankin one of the great chefs in our Great British Chefs App for sharing this lovely recipe for British Cheese Week. This method of making soufflé takes the stress out of this notoriously tricky dish.

CHEESE SOUFFLE WITH APPLE, WALNUT & POMEGRANATE SALAD

Serves 4

Special equipment: Four 10cm (4in) diameter ovenproof moulds/ramekins, Steamer

Ingredients

240ml (8fl oz) milk
3 tbsp plain flour
60g (2oz) butter,unsalted
6 eggs, separated
175g (6oz) mature cheddar cheese, grated
1 tbsp chopped chives
Sea salt and cracked black pepper
5 tbsp grated Parmesan cheese
2 red apples, cored and cut into eighths
6 tbsp whole walnuts
150g (51/2oz) rocket salad
6 tbsp pomegranate seeds
2 tsp walnut oil, for dressing

Method

 

1 Pour the milk into a saucepan and warm gently over a low heat (just so you take the chill off it).

2 Sift the flour into the milk and mix well.

3 Cook on a moderate heat until you can no longer taste the flour in the mixture and there are no lumps.

4 Remove from the heat.

5 Beat the butter into the flour.

6 Beat the egg yolks into the mix, then add the cheddar cheese.

7 Add the chopped chives and season with salt and pepper.

8 Grease the moulds/ramekins with soft butter and line with the grated Parmesan cheese.

9 Whisk up the egg whites in a medium size bowl until you have firm peaks.

10 Carefully fold the egg whites into the cheese sauce, taking care not to deflate them by over-working or being too heavy handed.

11 Spoon the mixture into the moulds and cook in a steamer for 12 minutes.

12 When cooked, remove from the steamer and leave to stand for 10 minutes or until they are cool enough to handle.

13 Remove the soufflé from the moulds. At this stage, you can either put them in the fridge until needed or re-cook straight away in a preheated oven at 200 degrees C. (400 degrees F./Gas 6) on a baking tray lined with greaseproof paper for 6–8 minutes.

14 To serve, arrange the apple on the plates with the walnuts, rocket salad and pomegranate seeds. Remove the soufflé from the oven and place straight onto the salad. Drizzle with walnut oil and serve straight away.

We really hope you enjoy Shaun’s recipe and look forward to hearing how it went if you tried making it.

Comments


Mecca Ibrahim

Mecca is Head of Social Media at Great British Chefs and has spent the last 10 years at some of the biggest and most innovative internet businesses out there (Yahoo, Just Giving, E-How, Moo.com and Joost). She was winning awards for her blog when most people didn't know what a blog was. Mecca hosts an annual food blogging competition called NomNomNom and runs the multi-award winning London Underground Tube Diary.

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