Souffle with asparagus and hollandaise

Serving size: 6
Preparation time: 25 Minutes
Cooking time: 5 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

Featured in:
April 2019

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.

Immediately remove and plunge into an ice bath, remove and pat dry.

Take the melted butter and remove the buttermilk by pouring the clarified butter into a jug.

For the hollandaise, place the remaining egg yolks and vinegar into a bowl set over simmering water.

Slowly add the clarified butter to the eggs, whisking constantly.

This should yield a thick creamy sauce – add salt to adjust seasoning.

When ready to serve, place the spears in the bottom of the baking pots, cover with a spoonful of the hollandaise, then finally add the soufflé.

Bake in the oven for 5 minutes at 180°C then serve straight away.

Pro tip – add red onion marmalade to the base for a sweet sharp twist. Add more cheese to the base – because why not?

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Have you seen this months copy of Lincolnshire Life Magazine? 📖 If not, you may have missed their feature on the Taste of Excellence Awards, including our very own Tristran Russell presenting the Best Farm or Local Shop to this years winner and finalists Doddington Hall and Gardens, Manor Farm Shops and Garden Centre, Leasingham , Nr Sleaford and Leagate Road Farm Shop, congratulations to you all! 🍾 #awardsceremony #awardsnight #magazinefeature ... See MoreSee Less