Twice Based Anster Cheese Souffle

8 Large or 16 small

INGREDIENTS

450 MLS MILK
120 GRMS ONION
1 GRM GRATED NUTMEG
75 GRMS BUTTER
75 GRMS PLAIN FLOUR
1 PNCH ENGLISH MUSTARD POWDER
1 PNCH CAYENNE PEPPER
250 GRMS ANSTER CHEESE GRATED
6 EGGS SEPARATED
SALT & PEPPER
450 MLS SINGLE CREAM

METHOD

1) Butter the inside of 8 large ramakins or cups. Heat the milk slowly with the onion and nutmeg. Allow to infuse then remove the onion.

2) In a clean pan melt the butter then add the flour and mustard mix well to form a roux. Slowly add the hot milk and whisk until smooth. Cook for a few minutes until the mixture has thickened then add 255 grms of the cheese. Stir in the egg yolks then season.

3) Whist the egg whites until stiff then fold into the cheese mixture.

4) 2/3 fill the ramakins or cups and place in a bain marie and bake 190c for 10-12 minutes or until set.

5) Allow to sink and cool then remove from the mould and place them in buttered sur le plat dishes. Top with the remainder of the cheese and coat with the cream season then place in the over and bake at 230c for approx 10 minutes until well risen and browned.

SERVED WITH

Rocket, appple, walnut and celeriac salad
dressed with honest mustard and apple dressing caramelised apple gel

Recipe kindly donated by Martin Hollis – Executive Chef, St Andrews Old Course Hotel & Spa