DOUBLE-BAKED cabecou soufflé
with a Celery Leaf and Frisée Salad and Walnut Vinaigrette
150 g (5 oz) dried breadcrumbs
50 g (1¾ oz) walnuts, roasted, skins rubbed off and finely chopped
salt and freshly ground pepper
100 ml (3½ fl oz) Clarified Butter
SOUFFLÉ BASE
60 g (2 oz) butter
60 g (2 oz) plain flour
300 ml (10 fl oz) warm milk
340 g (12 oz) Cabecou goat’s cheese
1 teaspoon salt
freshly ground pepper
6 egg yolks
10 egg whites, at room temperature
pinch of salt
few drops lemon juice
SALAD
150 g (5 oz) walnuts
¼ bunch celery, leaves reserved, stalks peeled and finely sliced
large handful frisée, golden leaves from the centre
salt and freshly ground pepper
200 ml (7 fl oz) Walnut Vinaigrette
1 cup Deep-Fried Parsley Leaves
This is a chunky, rustic fail-proof soufflé, with a crusty shell, fluffy interior and melting pieces of soft tasty Cabecou cheese.
Mix the breadcrumbs with the chopped walnuts and season well. Brush 8 x 150 ml (5 fl oz) soufflé moulds with the clarified butter and line with the breadcrumb mixture. Refrigerate until required.
TO MAKE THE SOUFFLÉ BASE, melt the butter in a heavy-based pan over a medium heat until it begins to foam but not colour. Stir in the flour with a wooden spoon and cook over a medium heat for a couple of minutes without colouring. Slowly add the warm milk, stirring all the while. Bring to the boil, then reduce the heat and simmer for 5 minutes.
Remove from the heat and allow to cool slightly. While still warm, tip into a food processor and begin to process. Crumble 140 g (5 oz) of the goats’ cheese add it to the mixture with the motor running. Process until smooth. Season with salt and pepper. With the motor still running, add the egg yolks, one at a time, to form a smooth, glossy mixture. Tip into a large mixing bowl, cover with cling film and leave until required. You can prepare the soufflés to this stage up to 1 day ahead.
TO COOK THE SOUFFLÉS, preheat the oven to 190°C (375°F). Put the egg whites into a spotlessly clean mixing bowl and whisk to soft peaks. Add the salt and lemon juice and continue whisking to stiff peaks. Dice the remaining goats’ cheese and stir it into the soufflé base. Stir in half the egg whites to slacken the mixture. Quickly and gently fold in the remaining egg whites, being careful not to over mix. Divide between the 8 moulds and level the surfaces with a spatula.
Bake the soufflés in the centre of the oven for 15 minutes, until risen and golden. Remove from the oven and leave to cool. They will deflate and shrink. Turn them out of the moulds and set aside until ready to reheat. They will keep quite happily for a couple of hours.
TO MAKE THE SALAD, roast the walnuts until golden brown then remove from the oven and put them in a large mixing bowl. Blanch the celery slices for 30 seconds then refresh in iced water. Add them to the mixing bowl with the celery leaves and frisée. Season and toss gently with the walnut vinaigrette.
WHEN READY TO SERVE, preheat the oven to 190°C (375°F). Arrange the soufflés on a baking tray and reheat for 10 minutes. They will rise again and look golden and puffy. Divide the salad between 8 serving plates and scatter on the deep-fried parsley. Arrange a hot soufflé on top and drizzle over a little more vinaigrette. Serve immediately.
Serves 8 as an entrée or light main course