Monday 14th June 2021
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Serves 6
Preparation time: 10 Minutes
Cooking Time: 25 Minutes

100g butter
100g flour
200g strong cheese
5 eggs separated
300g milk
2 bunches of asparagus
200g butter
2 egg yolks
10g white wine vinegar

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Recipe by Sam Owen

Souffle, namely twice baked soufflé, is a staple in Lincolnshire and I feel that I cannot express my past and experience without including a version of this dish in some form or another. I am loath to do red onion marmalade and cheese sauce, so here is a more up-to-date version.

In a pot add the flour and butter, melt together to create a roux, slowly add a little milk until a smooth paste is formed.

Add the cheese then remove from the heat.

After a couple of minutes remove the mix from the pan and pour into a mixing bowl.

Separate the eggs into yolks and whites.

Whisk the whites in a mixer until stiff peaks are formed.

Add the yolks to the batter mix. Beat in.

Line 8 ramekin moulds with butter and flour.

Fold in the whisked egg whites one half at a time – use a metal cured spoon for best results.

Once this is done, pour into the lined moulds.

Place the ramekins in a tray and add water until it reaches halfway up the ramekins.

Place into a preheated oven at 200°C, reduce the temperature to 180°C straight away, leave to cook for 20-25 minutes.

Once finished turn off the oven and open the door, leave to cool for 5 minutes then remove from the bain marie.

Once cool, run a butter knife around the soufflé to remove. Place into baking dishes and reserve for later.

Trim the asparagus spears, removing the hard stem.

Bring a pan of boiling salted water to the boil, blanch the asparagus for 1 minute.

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