Cheese and leek double-baked soufflé with dandelion and walnut salad Archive
These cheese soufflés are paired perfectly with a dandelion and caramelised walnut salad - perfect as a dinner party starter.
Ingredients
- 125g/4½oz unsalted butter, plus extra melted butter
- 150g/5oz leeks, white part only, sliced
- 75g/3oz plain flour
- 350ml/12fl oz warm milk
- 125g/4½oz Coverdale cheese (or Wensleydale), grated
- 2 tsp Dijon mustard
- 2 tsp chopped fresh thyme leaves
- 3 free-range eggs, separated
- 125ml/4½fl oz double cream
- 30g/1¼oz parmesan cheese, finely grated
- 25g/1oz Coverdale cheese (or Wenslydale), grated
- 2 free-range egg yolks
- vegetable oil, for deep frying
- 110g/4oz caster sugar
- 110ml/4fl oz water
- 110g/4oz walnut halves
- 10 baby leeks, halved
- 110g/4oz dandelion leaves
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- 3 tbsp extra virgin olive oil
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