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cornish kern souffle recipe from george and joseph cheesemongers

Cornish Kern Soufflé Recipe

Time: 15 mins
Feeds: 4 people
500ml milk
60g butter
125g Cornish Kern (grated)
4 eggs - separating the whites from the yolks
50g plain flour
1 pinch ground nutmeg (optional)
Preheat the oven to 180 fan / 200 / gas mark 6
Melt the butter in a saucepan, take the pan off the heat and add the flour, mixing well
Add the milk in gradually, mixing well as you go along
Put the pan back on the hob and carry on mixing continually until it becomes thick like a béchamel - this may take up to 5 minutes
Add salt, pepper and nutmeg (if you wish to use it)
Take the pan off the heat again and add 2 of the egg yolks then mix
Then add the last 2 egg yolks and all the grated cheese
Whip the egg whites until they form stiff peaks
Fold this gently into the mix
Grease a soufflé pan or a high sided oven dish and pour the mix in
Bake it for 25 minutes
The secret to a perfect soufflé is to not open the door until it is finished!
Serve with a mixed green salad and baguette (obviously!)
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