There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.
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Preheat the oven to 200°C/Gas mark 6. Place the milk in a saucepan, add the thyme, bay leaf and nutmeg, and bring to a simmer. Turn off the heat and leave to infuse for a few minutes. While the milk is infusing, generously grease six ramekins of 7cm x 4cm
500ml of milk
2 sprigs of fresh thyme
1 bay leaf
1 pinch of ground nutmeg
Heat a frying pan until hot, add the olive oil and bacon and cook until the bacon is crisp. Remove and place on a plate lined with kitchen paper to drain all the fat
1 tbsp of olive oil
150g of heavily cured bacon
Melt the butter in a saucepan and add the flour and mustard powder. Combine and cook for a couple of minutes until a nutty aroma is released
65g of butter
55g of plain flour
1 pinch of English mustard powder
Strain the infused milk, pour it slowly into the saucepan containing the flour and mustard and whisk continuously until thick. Separate the eggs, keeping both the yolks and the whites. Then beat the egg yolks into the sauce and season with salt and freshly ground black pepper. Allow to cool slightly
5 free-range eggs
Whisk the egg whites in a clean bowl until firm, adding a pinch of salt. Then add one-third of the egg whites to the soufflé base mix and beat in. Fold in the chives then carefully fold in the remaining egg whites
2 tbsp of fresh chives
Spoon the mixture into the buttered ramekins and bake for 5-7 minutes, or until the tops begin to brown. Remove from the oven and set aside
Preheat the grill to high. Meanwhile, warm the double cream in a saucepan and season with salt and freshly ground black pepper. Increase the temperature and cook until the volume of liquid has reduced by one third. Add the crispy bacon to the cream and mix well. If needed, add some more salt and pepper.
300ml of double cream
Pour the cream into six serving bowls and turn the gruyère and bacon soufflés out onto the cream. Cover the soufflés with the grated gruyère cheese and place under the grill. Once golden-brown and bubbling, remove from the grill and serve immediately
110g of Le Gruyère AOP
If making the bacon rings, place 6 x 6cm metal rings on a lined baking tray. Wrap 1 piece of bacon around the middle of each ring overlapping to seal. Place in a pre-heated oven at 150˚C/gas mark 2 and cook for 15-20 minutes until crispy. Remove from the oven , allow to cool and gently remove from the ring to garnish the soufflé
6 slices of streaky bacon, very thin
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