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.
Tips and suggestions
To strengthen the egg whites, Tristan adds a pinch of copper powder (which is available in tablet form from health shops) while whisking them.
If your local store doesn't sell the cheeses mentioned here, you could use Cheddar or Beaufort cheese in place of Lincolnshire Poacher, and mature Pecorino or Parmigiano Reggiano instead of Berkswell.