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Twice Baked Cheddar Soufflés with Asparagus and Wild Garlic Cream

Wheatsheaf Soufflé recipe

Do you love soufflé but despair of making it at a dinner party because it always collapses before your guests are ready to sit down? This clever recipe from Masterchef Semi-Finalist Ollie Hunter at The Wheatsheaf in Chilton Foliat takes the timing stress out of the equation by allowing you to make the soufflés up to three days in advance of serving.

Makes 6

Ingredients

35g Plain flour
225ml Milk
30g Butter
120g Cheddar Cheese (we use Westcombe Cheddar)
4 Egg Yolks
6 Egg Whites

200ml Cream
Wild Garlic
Asapagus

Method

Preheat the oven to 180C. Make a béchamel by melting your butter and and whisking in the flour. Cook for 3 minutes on a low heat and slowly add the milk until you have a lovely velvety sauce.

Add your egg yolks and cheese, mix in until melted and leave to one side.

Whip the egg whites to stiff peaks then fold into the béchamel mix.

Place the mixture into buttered and floured ramekins, then into a tray filled with some preheated water. Cook for 20 minutes… the water will help them rise!

Allow them to cool… these can be made up to 3 days in advance.

Warm the cream in a pan, and add a large bunch of wild garlic… then blitz. Turn the soufflés upside down, pour over lots of the wild garlic cream and bake in the oven for 10 minutes. Blanch the asparagus for 30 seconds, just when you’re ready to serve the soufflé.

Place the soufflé on the plate, pour over any remaining cooked cream from the tray, serve some asparagus on the side and grate lashings of cheddar over the top.

Wheatsheaf awardEnjoy! – or pop over to The Wheatsheaf and let us cook a delicious seasonal dish for you.

We are very proud to have been awarded the Local, Seasonal & Organic Produce Sawday’s Pub Award for 2017/18.

Ollie Hunter
Chef & Co-owner
The Wheatsheaf
Chilton Foliat

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