Booths Country Four Cheese Soufflé
- 50g flour
- 50g butter
- 300ml milk
- 1 bay leaf
- 1 clove garlic, crushed
- 4 eggs, separated
- Breadcrumbs & butter to line the dishes
- 75g Wensleydale cheese, broken into chunks
- 50g Appleby's cheese, broken into chunks
- 50g Kidderton Ash Cheese, broken into chunks
- 75g Blacksticks Blue cheese, broken into chunks
A beautiful cheese soufflé that takes a tour in cheese of Booths country, with cheese from Yorkshire, Cheshire, Lancashire and Cumbria in the mix.
- Take 4-6 soufflé dishes (depending on size) line them with butter then breadcrumbs and tap upside down to remove excess crumbs. Pre-heat the oven to 200oC / 180oC fan / gas 6. Gently warm the milk, bay leaf and garlic in a saucepan.
- While the milk is warming, over a low heat melt the butter in a saucepan. Once melted add the flour and cook for 2 minutes to form a roux.
- Add the warm milk to the roux slowly while whisking to make a smooth béchamel sauce. Remove from the heat and add the cheese into the pan, leaving a couple of chunks for later. If you want, add a dash of Worcestershire sauce to the mix for a little extra flavour.
- Once the mix has cooled to almost room temperature add the egg yolks. In a separate bowl, beat the egg whites to form firm peaks. Fold in a third of the whites to the cheese, then add the rest of the whites. Split the mix equally in the soufflé dishes, cook for 12 minutes and serve immediately.