Cheese soufflé with mustard ice cream
by Tristan Welch
Tristan Welch makes a light-as-air soufflé with Lincolnshire Poacher cheese and serves it with tangy mustard ice cream
For the ice cream
- 250 ml double cream
- 500 ml milk
- 6 large egg yolks
- 50 g made English mustard
For the soufflé
- 500 ml milk
- 1 clove
- 1 cloves garlic
- 1 bay leaf
- 60 g butter, diced, plus extra melted butter for greasing
- 60 g plain flour
- 260 g Lincolnshire Poacher cheese
- ground nuts or breadcrumbs, for sprinkling
- 3 medium eggs, separated
- grated Berkswell cheese, for sprinkling
- 1. For the ice cream: bring the cream and milk to the boil in a small saucepan, then remove from the heat.
- 2. Lightly whisk the egg yolks in a heatproof bowl. Pour the hot cream mixture onto the yolks a little at a time, whisking to combine. Return the mixture to the pan and stir over a low heat until thickened. Stir in the mustard and a pinch of salt.
- 3. Pass the custard through a fine sieve into a plastic container and let cool. Freeze for 3-4 hours, stirring once an hour until almost frozen, then cover the ice cream with cling film and a lid and freeze for a minimum of 3 hours.
- 4. For the soufflé: bring the milk, clove, garlic and bay leaf to the boil in a saucepan. Immediately reduce the heat and leave to simmer gently for a few minutes. Remove the bay leaf, garlic and clove.
- 5. In a separate saucepan, melt the butter over a medium heat and add the flour. Pour in the infused milk, stirring constantly to stop lumps forming. Simmer for about 10 minutes over a medium heat, stirring continuously so the mixture does not stick to the bottom of the pan.
- 6. Stir in the Lincolnshire Poacher cheese. Pour the cheese sauce into an airtight container, cover and place in the fridge to chill before using.
- 7. Preheat the oven to 160C/gas 3. Brush the inside of 8 chilled ramekins or other ovenproof moulds with melted butter twice, then sprinkle with ground nuts or breadcrumbs to line the dishes.
- 8. Weigh 300g of the cheese sauce and place in a mixing bowl (any remaining sauce can be used in other dishes). Add the egg yolks and mix with a wooden spoon.
- 9. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is lifted from the bowl. Fold a quarter of the egg whites into the cheese mixture to help lighten it, then fold in the remaining whites.
- 10. Quickly divide the mixture between the moulds, sprinkle a little Berkswell cheese on top and bake for 8-12 minutes, or until the soufflés have risen and are golden brown on top. Serve with a scoop of mustard ice cream on the side.