Double baked Charlton Cheese soufflé with English rhubarb & apple
Charlton cheese soufflé
60g egg whites
250g Charlton cheese (grated)
1tsp Dijon mustard
Soften some butter and gently brush the butter around the inside of 6 ramekins, allow to set slightly. Blitz whole hazelnuts to a fine powder, gently coat the inside of the ramekins with the blitzed hazelnuts and set aside.
Melt butter & flour in a pan to make a roux, whisk in the milk until you achieve a thick & rich sauce texture. Add the grated cheese & Dijon mustard to the sauce.
Whisk the egg whites to stiff peaks and gently fold into the cheese mix.
Filled your prepared ramekins with the cheese mix and gently level to the top of each ramekin.
Place the prepared ramekins into a tray of hot water, so that the water covers the bottom 2/3 of the ramekins. Bake at 180 degrees for 14 minutes. Remove the soufflés from the oven and allow to cool slightly. Once cooled, gently tip the soufflé out of the moulds.
25g white wine
25g white wine vinegar
25g caster sugar
4 sticks of English rhubarb
Slice the rhubarb into thin rounds, combine all other ingredients in a saucepan and bring to the boil. Cover the rhubarb in the liquor and leave to cool.
100g Toasted hazelnuts (crushed)
1 green apple (finely diced)
Green salad leaves
Reheat the soufflé for six minutes at 180 degrees, place on to a serving plate and dress with the pickled rhubarb, hazelnut and apple around the soufflé.