Recipe of the Month

Tunworth Cheese twice baked souffle

It's so good to see a growing number of local food producers making names for themselves. Stacey Hedges at The Hampshire Cheese Company makes Winslade and Tunworth, two delicious artisanal cheeses which can now be bought at several branches of the Co-op around Hampshire as well as Waitrose and independent delis and grocery stores. And further afield as far away as Singapore! Her present creamery will soon be replaced with a new and bigger one to meet the growing demand.

Try my amazing double baked souffle recipe using Tunworth. It is easier than you might think and can be made a day or two ahead, ready to finish off in a hot oven, brown and bubbling, and it will be a showstopper I promise! My recipe serves 6 starter size.

Ingredients for Souffle

120ml full-fat milk 120 ml double cream 60gm cornflour 45 gm butter 4 eggs whole 200gm Tunworth cheese (remove the rind before weighing) cut into small pieces Salt and pepper to taste Butter to grease ramekins

Finishing sauce per individual souffle

40ml double cream 1 x heaped tablespoon double cream

Method for the first bake

Butter the ramekins and sprinkle the inside with grated parmesan Fill a baking dish with hot water in the oven at 180 degrees. This is known as a Bain Marie which will help even cooking. Melt the butter gently and stir in the cornflour to form a roux. Gradually add the the milk and cream mixture until the sauce thickens slightly. Add the Tunworth to the mixture and stir over a gentle heat. The sauce should be smooth. Set aside to cool slightly.

Separate the eggs and beat the egg yolks. Stir the yolks into the mixture. If it looks as though it is separating at this stage, don’t worry keep going! Whisk the egg whites to soft peaks and fold into the mixture. Season to taste.

Gently fill the ramekins to the top and bake for twenty minutes until brown and risen. Allow to cool and turn onto a try. The souffles at this stage can be kept in the fridge for a couple of days or frozen.

Method for the second bake

Turn each souffle upside down into an ovenproof dish with the brown top at the bottom. Pour enough double cream to come about half way up the sides. Sprinkle grated parmesan onto the top and bake at 180 degrees Celsius for 15 mins until the sauce bubbles and the souffle is nicely glazed. Serve with a green salad and crusty bread.

I Love Cheese

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