by Head Chef, Nick Raitt
19 Mar 2019 Restaurant
100g gruyere, grated
100g pecorino grated
5 egg yolks
6 egg whites
150g grated parmesan
200g Roquefort – any good blue well veined blue is good for this
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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Cellar Door - Open 7 days 10am - 5pm
Restaurant - Lunch daily 11.45am - 2.30pm
(Closed Christmas Day)
370 Relbia Rd
Relbia TAS 7258
03 6335 8700