Blue Cheese Soufflés with Pickled Cherry and Hazelnut Salad

Name: Blue Cheese Soufflés with Pickled Cherry and Hazelnut Salad
Ingredients: 60g (2 oz) butter, plus extra for greasing; 20g (3/4 oz) finely grated hard Alpine cheese; 2 shallots, finely chooped; 35g (1 ¼ oz/ ½ cup) plain all-purpose flour; 250ml (8 ½ fl oz / 1 cup) hot milk; 4 egg yolks; 75g (2 ¾ oz) strong blue cheese, coarsely crumbled; 5 egg whites; 2 teaspoons Dijon mustard; 2 tablespoons sherry vinegar; 60ml (2 fl oz / ¼ cup) hazelnut oil; 200g (7 oz) celeriac, peeled and julienned, placed in water with a squeeze of lemon; 200g (7 oz) pickled cherries, pitted; 70g (2 ½ oz) toasted hazelnuts

www.pongcheese.co.uk

Blue Cheese Soufflés paired with tangy pickled cherry and toasted hazelnut salad. Perfect for dinner or a special starter!

View full recipe on www.pongcheese.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.pongcheese.co.uk.

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Ingredients

60g (2 oz) butter, plus extra for greasing
20g (3/4 oz) finely grated hard Alpine cheese
2 shallots, finely chooped
35g (1 ¼ oz/ ½ cup) plain all-purpose flour
250ml (8 ½ fl oz / 1 cup) hot milk
4 egg yolks
75g (2 ¾ oz) strong blue cheese, coarsely crumbled
5 egg whites
2 teaspoons Dijon mustard
2 tablespoons sherry vinegar
60ml (2 fl oz / ¼ cup) hazelnut oil
200g (7 oz) celeriac, peeled and julienned, placed in water with a squeeze of lemon
200g (7 oz) pickled cherries, pitted
70g (2 ½ oz) toasted hazelnuts