10g unsalted butter for melting
20g unsalted butter
22g plain flour
100g whole milk
60g Shorrocks Lancashire Bomb cheese
85g Lancashire Cheese
100g egg white
Salt & freshly ground black pepper
100g pickled beetroot
for the cheese foam:
50g double cream
50g whole milk
80g Lancashire Cheese
5g mixed baby leaf salad
2g micro cress
1⁄8 banana shallot, thinly sliced
a drizzle of extra virgin olive oil
Prepare the ramekins by brushing the melted butter upwards along the sides, then lightly dust with flour. Set aside. Pre-heat the oven to 160°C (fan assisted).
Melt the butter in a small saucepan over a medium heat (in the cookery school this is heat level 7). When foaming, add the flour to make a roux and cook out for 20 seconds. Ensure the roux doesn’t gain any colour.
Gradually add the milk, a little at a time whilst stirring continuously with a wooden spoon. Once all the milk has been added, lower the heat and add both cheeses. Stir until the cheese has melted fully, then set transfer to a bowl and set aside while you prepare the egg whites.
Place the egg whites in the spotlessly clean metal bowl of a mixer. Add a pinch of salt and whisk to soft peak stage.
Whilst the mixture is still warm, carefully fold the egg whites into the mix and spoon into the prepared ramekins.
Place the soufflés in the pre-heated oven and bake for 8 - 10 minutes or until the soufflés have risen well and are lightly golden on top. Don’t open the oven door once the soufflés are in the oven, the influx of cold air may make them collapse.
Once baked, remove from the oven and allow to cool slightly before removing from the ramekins and arranging onto a baking tray.
Place the pickled beetroot into a jug. Use the stick blender to whizz to a purée. Season to taste with salt and freshly ground black pepper, then transfer to an airtight container and refrigerate until ready to use.
Place the milk and cream together in a small saucepan and bring to a boil. Remove from the heat and stir the cheese into the pan. Stir until the cheese has melted completely. Use a stick blender to aerate the sauce.
Place the soufflés back into the ramekins and add a little of the sauce. Gently re-heat the soufflés for 5 minutes in the oven set at 160°C (fan assisted).
Arrange a soufflé in the centre of a warmed, large rimmed bowl and spoon some milk foam over and around. Centre a quenelle of beetroot relish on top of the soufflé and garnish with the baby leaf salad lightly dressed in extra virgin olive oil. Serve immediately.
Find out more about Chef Haworth on his chef profile.