-
serves
4
-
preparation
30 minutes
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cook
1 hour
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difficulty
Medium
Ingredients
- 600ml milk
- 1 Bay leaf
- 80g softened butter, plus a little for greasing
- 70g flour
- 150g ossau-iraty cheese, finely grated, plus a little for sprinkling
- 6 eggs, separated
- 2 tablespoons finely chopped chives
Sheep’s blue sauce
- 20g Butter without salt
- 2 golden French shallot, finely chopped
- 2 strands thyme
- 300ml White wine
- 300ml fine cream
- 150g Bleu de Brebis, or other blue cheese
salad
- 4 cups baby chewed
- ten fresh nuts
- 1 pear, thinly sliced
- 1 ½ tbsp Sherry vinegar
- 2 tablespoons nut oil
- Sea salt and freshly ground black pepper, for serving
Break : 1 hour
Instructions
- Put the milk and bay leaf in a saucepan, bring to the boil then remove from the heat. Melt the butter in another saucepan over medium heat. Once melted, add the flour and continue cooking, whisking, until the roux turns golden brown. Gradually whisk in the hot milk until smooth and well mixed. Reduce heat to low and simmer, whisking regularly, for about 4 minutes or until thickened. Add 100 g of finely grated cheese and season with salt. Pour the base of the soufflé into a bowl, cover tightly with a piece of baking paper or plastic wrap to prevent a skin from forming and leave to cool for 30 minutes.
- Preheat the oven to 170°C. Brush a 22cm soufflé dish with extra softened butter and sprinkle with extra finely grated cheese for sprinkling, ensuring the entire surface is evenly covered.
- Whisk the soufflé base until very smooth, add the egg yolks and whisk again until well combined. In another bowl, whisk the egg whites until stiff peaks form. Incorporate the egg whites into the base of the soufflé and avoid folding them too much. Pour the mixture into the lined soufflé dish, then bake for 40 minutes.
- Meanwhile, for the sauce, place a small saucepan over medium heat. Add the butter, shallot and thyme and stir for 1 to 2 minutes or until softened. Add the wine and simmer until reduced by half. Add the cream and simmer until reduced by half again. Remove from heat and stir in the blue cheese. Set aside until ready to serve.
- Once the soufflé is cooked, remove it from the oven and leave to rest for 30 minutes. Invert the soufflé from the pan into a shallow baking dish. Sprinkle with the remaining grated ossau-iraty, then return to the oven and bake for 20 minutes or until well risen.
- For the salad, place the mache in a bowl with the walnut and pear. Add the vinegar and walnut oil, season to taste and mix.
- To serve, reheat the sauce, then pour over the soufflé, sprinkle with chives and serve the salad on the side.
Photography by Blink TV. Styling by Blink TV. Culinary preparation by Guillaume Brahimi.
From Normandy to the Spanish border, follow Guillaume Brahimi along the French Atlantic to
Cook’s Notes
Oven temperatures are conventional; if you use a fan (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless otherwise noted) and cups are lightly wrapped. | All vegetables are medium sized and peeled unless otherwise noted. | All eggs weigh between 55-60g unless otherwise stated.
