by Head Chef, Nick Raitt

Pecorino soufflé with seasonal greens, Roquefort sauce

19 Mar 2019 Restaurant

 Pecorino soufflé with seasonal greens

serves 8-10

Ingredients
Souffle batter
500ml  Milk
50g Butter
50g Flour
100g gruyere, grated
100g pecorino grated
5 egg yolks
6 egg whites

Roquefort sauce
400ml cream
150g grated parmesan
200g Roquefort – any good blue well veined blue is good for this

  1. In a heavy based saucepan, melt the butter and add the flour and mix both together well, add the milk and bring to the boil whisking continuously, remove from the heat and add cheeses – you may need to put back on a low heat to melt cheese properly. In a cake mixer, whip the egg whites until form stiff peaks. Tip is to add a squeeze of lemon juice at the end to stabilize the whites, then add to the cheese mixture.
  2. Pour the mixture into ramekins. -  Tip to make them extra special, line the edges of the ramekins with softened butter, crushed walnuts and some grated parmesan. Cook in a Bain marie for 10-15mins at 160C and allow to cool in the water. Simply warm them back up in a 180-degree oven for when ready to serve, they will collapse when cooled but will rise again for serving.

For the blue cheese sauce, bring the cream to the boil and reduce by half, remove from the heat and whisk in the grated parmesan and crumbled Roquefort and pass through a fine sieve so you end up with a silky sauce. Make this close to serving and keep warm until needed.

For the garnishments, toast and chop some walnuts, and blanch some greens depending on what’s available at the time of year, if its spring, asparagus or broad beans, in winter, Tuscan cabbage or rapini.

Arrange the greens over the base of the plate, put the soufflé in the center, pour some of the sauce around and sprinkle with toasted walnuts and chopped chives.

 

Nick has prepared more recipes for you to try simply by clicking the following link.
Home recipes from the Josef Chromy Kitchen

 

Image provided by Country Style Magazine.

 

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