The Cheese Soufflé with Pear & Walnut Salad is impressive, yet simple!
- 45 mins
- melted butter, to grease
- 2 tbsp (30ml) butter
- 3 tbsp (45ml) cake flour
- pinch mustard powder
- ¾ cup (180ml) milk
- ¾ cup (180ml) Cheddar cheese, grated + extra
- 2 eggs, separated
- handful thyme leaves
- salt and ground pepper
For the salad
- 2 tbsp (30ml) red wine vinegar
- 2 tbsp (30ml) olive oil
- 1 tsp (5ml) Dijon mustard
- 1 pear, cored and thinly sliced
- ¼ cup (60ml) lightly toasted walnuts, chopped
- handful rocket leaves
- Preheat the oven to 180°C. Brush 2 x 250ml ovenproof ramekins with melted butter.
- Heat the butter over medium heat until melted. Add the flour and mustard powder and cook, stirring, for 2 minutes. Gradually add the milk, while beating to prevent lumps. Cook, while stirring, for 3-5 minutes until thickened. Take off heat.
- Add the Cheddar and stir until the cheese has melted. Mix the egg yolks and thyme through and season well. Cool.
- Beat the egg whites until firm peaks form. Mix 1/3 of the egg whites through the cheese sauce, then fold the rest in until just combined.
- Divide the mixture between the prepared ramekins and place in a roasting pan. Pour enough boiling water into the pan to reach halfway up the sides of the ramekins. Bake for 30-35 minutes or until just set. Remove from oven and cool until needed.
- To serve, increase oven temperature to 220°C. Gently run a small knife around sides of the soufflés and turn out onto a baking tray. Sprinkle with extra Cheddar and bake for 10 minutes or until the cheese has melted and heated through.
- For the salad, mix the vinegar, oil and mustard together. Season. Mix the pears, nuts and rocket together and drizzle the sauce over.
- Serve the twice baked soufflés with the salad.