Twice-baked leek soufflé with Etivaz cheese sauce and green salad


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Etivaz (pronounced eh-tee-vuh) is made high in the Swiss alps, from cows that graze this unique high-mountain pasture. This very special cheese is made the way Gruyère and other traditional cheeses would have been hundreds of years ago – over fire. The fruity aroma of this cheese is incredible and the sweet, nutty, smoky, umami notes are mouth-wateringly intense. This is one of the world’s truly remarkable cheeses.

This moist, creamy, incredibly rich soufflé celebrates this unique cheese – inside the soufflé to balance the sweetness of the leeks and also in a melted puddle of creamy goodness. Best served as a main course with plenty of fresh, crunchy lettuce on the side, dressed with tart lemon to help balance the soufflé.




Twice-baked leek and Etivaz cheese soufflé

Etivaz pouring sauce

Green salad

Cook the leeks with 30g of the butter and 1/2 tsp flaky salt over a medium-high heat until well-softened and reduced, about 10 minutes. If it starts to stick, either turn down the heat or add a splash of water. You want the leeks to be as dry as possible before adding to the soufflé mixture
Cook the butter and flour together over medium heat in a small saucepan. Add the milk a bit at a time, stirring until smooth. Cook over a low heat for about 5 minutes until well thickened
Add the cooked leeks, 60g Etivaz, plenty of black pepper and the cayenne. Stir until well combined. Remove from the heat, stir in the yolks and season to taste if necessary. Allow to cool
When the mixture has cooled and you are ready to cook the soufflés, preheat the oven to 180°C/gas mark 4. Butter the insides of 6 ramekins and sprinkle with the remaining 30g Etivaz
When you are ready to cook the soufflés, beat the egg whites until creamy and able to hold a peak. Do not overbeat to the point the whites become grainy and start to separate
Using a spatula, fold half the egg whites into the cooled soufflé base, keeping as much air as possible in the mixture. Repeat with the rest of the whites, working even more gently for this second addition – the mixture does not need to be completely uniform
Divide the mixture between the prepared ramekins and add the ramekins to a high-sided baking dish or tray. Fill the tray with water to make a bain-marie, filling about halfway up the side of the ramekins
Carefully add the soufflés to the oven and bake for 25–35 minutes, depending on your oven and the size and shape of your ramekins. The soufflés are done when they are well-risen and golden brown, but still moist and a little creamy in the centre
Remove the soufflés from the oven and allow to cool in their ramekins. They will deflate a little as they cool. When the soufflés are cool, slide a knife around the edge of the containers to loosen and gently remove
The soufflés can be made ahead up to this point and kept – even frozen (defrost slowly in the fridge) – for when you are ready to serve
To make the cheese sauce, toss the cheese with the cornflour in a medium bowl. Heat the cream over low heat in a small saucepan. When the cream is hot (but not boiling) stir in the cheese and continue stirring until melted. Season with a little black pepper
To serve, divide the Etivaz sauce between 6 small baking dishes, nestle a soufflé in the middle and bake for 5–10 minutes until warmed through and a little bubbly
While the soufflés are cooking, add the crushed garlic to a small bowl and steep in the lemon juice. When you are ready to serve everything, whisk in the mustard, oil and flaky sea salt. Toss with the lettuce leaves and serve immediately
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