Chef - Tom Rains
Ark of Taste Product - Artisan Double Gloucester Cheese
Producer - Standish Park Farm
Every month, Tom makes a concerted effort to meet his local producers. These producers are at the heart of Tom's food and this recipe is no exception. The Double Gloucester at Standish Park Farm is well known for it's quality (chef Emily Watkins is another loyal customer), and the soufflé is a perfect way to showcase the cheese.
For the Soufflé
– Butter 4 small soufflé ramekins moulds.
– Preheat the oven to 180°C
– In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min.
– Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool.
– Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
– Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
– Spoon the mix into the prepared ramekins. Place in the oven and bake for 15 minutes.
For the sauce
– Reduce the ale in a saucepan down to about 2 tablespoons.
– Add single cream and 30g of the grated cheese to the ale and bring to the boil.
– Season with salt and pepper to taste.
– After the soufflés have been in the oven for 15 minutes, pour the sauce over and top with the remaining cheese.
– Return to the oven for 9 minutes until golden.
– Serve immediately with a sprinkle of freshly chipped chives and a few drops of truffle oil.