Cheeseboard soufflé - Clarence Court Recipes

Name: Cheeseboard soufflé - Clarence Court Recipes
Ingredients: 75g mixed, unsalted nuts; 2 tablespoons mixed seeds; 1 tablespoon icing sugar; Sea salt; Freshly ground black pepper; ¼ teaspoon cayenne pepper; 2 sprigs of fresh rosemary, leaves picked and finely chopped; ½ bunch of grapes, washed; Olive oil; 35g melted unsalted butter, plus 2 tablespoons for greasing; 3 tablespoons dry breadcrumbs; 30g plain flour; ½ teaspoon mustard; Good pinch of cayenne pepper; 300ml milk; 90g mixed of finely grated strong cheese (cheddar, Parmesan, gruyere or comté work well); 4 large Old Cotswold Legbar eggs, separated

www.clarencecourt.co.uk

Our Cheeseboard soufflé recipe is the perfect way to fully appreciate the taste and luxury of Clarence Court eggs. Start your taste journey here.

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Ingredients

75g mixed, unsalted nuts
2 tablespoons mixed seeds
1 tablespoon icing sugar
Sea salt
Freshly ground black pepper
¼ teaspoon cayenne pepper
2 sprigs of fresh rosemary, leaves picked and finely chopped
½ bunch of grapes, washed
Olive oil
35g melted unsalted butter, plus 2 tablespoons for greasing
3 tablespoons dry breadcrumbs
30g plain flour
½ teaspoon mustard
Good pinch of cayenne pepper
300ml milk
90g mixed of finely grated strong cheese (cheddar, Parmesan, gruyere or comté work well)
4 large Old Cotswold Legbar eggs, separated