- Serves: 4
- Cook Time: 25 minutes
- Prep Time:
- Effort: hard
- 15 g unsalted butter, plus 40g for greasing ramekins
- 30 g ground walnuts
- crumbs from ½ loaf brioche
- 15 g plain flour
- 3 tbsp milk
- 40 g roquefort cheese, crumbled
- 1 egg yolk, lightly beaten
- 4 egg whites
- few drops of lemon juice
- cayenne pepper
- salt, and freshly ground black pepper
For the spiced pear:
- 100 ml red wine
- 25 g sugar
- few drops of orange juice
- few drops of lemon juice
- ½ tsp orange rind, thinly grated
- ½ tsp lemon zest, finely grated
- 5cm piece cinnamon sticks
- 1 fresh bay leaves
- 3-4 cloves
- 1 star anise
- ½ tsp white peppercorns
- 1 pear, peeled, cored and diced
For the salsify crisps:
- 3 salsify
- squeeze of lemon juice
- groundnut oil, for deep-frying
- 80 g rocket
- 2-3 tbsp walnut vinaigrette
1. First make the spiced pear. Place all the ingredients, except the pear, in a small saucepan and bring to the boil. Simmer briskly for a few minutes until reduced. Add the pear and simmer for a few more minutes, taking care that the liquid does not evaporate. Remove from the heat and set aside.
2. Peel the salsify and slice into paper-thin wafers. Immerse in water to which you have added a squeeze of lemon juice. Set aside while you make the soufflés.
3. Preheat the oven to 180°C/gas 4.
4. Use the 40g of butter to generously grease four ramekins. Combine the walnuts and brioche crumbs and use to coat the insides of the ramekins.
5. Put the remaining butter in a saucepan, and melt over medium-low heat. Sprinkle in the flour, stirring well. Gradually add the milk, stirring until thickened to a béchamel style sauce. Add the Roquefort and stir until melted.
6. Pour the mixture into a mixing bowl and stir in the egg yolk. Season generously with salt and freshly ground black pepper.
7. Whisk the egg whites into soft peaks and add the lemon juice. Carefully fold the whites into the béchamel mixture using a large metal spoon.
8. Spoon the mixture into the prepared ramekins. Tap the ramekins on the counter top in order to expel any trapped air.
9. Place in the oven and bake for 10 minutes. Remove to a warm place, leaving the oven switched on.
10. While the soufflés are cooking, drain the salsify and pat dry with paper towel. Heat the oil in a saucepan or deep-fat fryer until a cube of bread browns in 30 seconds. Add the salsify and fry for 2-3 minutes until golden. Drain on crumpled paper towel, sprinkle with salt and keep warm.
11. Toss the rocket with just enough walnut dressing to coat the leaves. Arrange on serving plates.
12. When ready to serve, return the soufflés to the oven for a few minutes to rise again.
13. Turn out the soufflés on to the plates. Garnish with the salsify crisps, spiced pear and a little of the poaching liquid.
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