Twice baked Sparkenhoe red Leicester soufflé (by Le Caveau head-chef Mark Byron)

Sparkenhoe Cheese Twice Baked Souffle Recipe

Mark Byron, chef-owner Le Caveau, Skipton, uses one of his favourite cheeses, Sparkenhoe red Leicester, on his menu to create these fabulous twice-baked soufflés. You can recreate his dish by following the recipe below:

Makes 10 soufflés

Ingredients
425ml milk
100g butter
150g plain flour
1tsp English mustard
1tbs seed or whole-grain mustard
4 eggs, yolks and whites separated
140g grated Sparkenhoe Vintage Red Leicester

Method – preparation (can be done in advance)
Melt butter and add flour over heat to form a roux
Warm milk and gradually incorporate into the roux until a smooth paste is formed
Sparkenhoe Cheese Twice Baked SouffleAdd both mustards and egg yolks
Add half the grated Sparkenhoe
Season with salt and pepper and set aside
Whisk the egg whites to stiff peaks
Gently fold the whites into the cheese mixture set aside
Grease 10 oven-proof ramekins, fill to 3/4 with the cheese mixture. Place in a deep baking tray and surround the moulds with hot water to a level 1/4 up the ramekins
Bake at 180C for around 20 minutes
Leave soufflés to cool slightly and turn out of the ramekins

Method – for serving
When ready to serve, top the soufflés with a sprinkle of the reserved Sparkenhoe, bake for 10 minutes at 180C and serve immediately, with a fresh salad garnish

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