Twice Baked Caerphilly Cheese Soufflé
Rare Recipe from Kelvin Parry, Peterstone Court
Peterstone Court has its own farm - Glaisfer Uchaf - supplying 90 per cent of the hotel’s free-range meat and poultry. While a network of outstanding local suppliers keep the kitchen stocked with a wide range of tasty ingredients.
Twice Baked Caerphilly Cheese Soufflé (serves 6)
- 150ml double cream
- 300ml milk
- 225g Caerphilly cheese
- 6 eggs (separated)
- 50g butter
- 50g plain flour
- 1 small onion
- 3 whole peppercorns
- 2 cloves of garlic
- 1 bay leaf
- 1tsp English mustard
- 6 teaspoons laverbread
INGREDIENTS - TOPPING
- In a saucepan add the milk, cream, onion, peppercorns, garlic and bay leaf and bring to the boil, turn it off and leave to one side to infuse.
- In a separate pan melt the butter then add the flour and whisk until well combined, cook the mixture over a medium heat for 2-3 minutes whisking constantly.
- Put the milk mix through a sieve into a jug and discard the onion etc. Add the milk mixture to the butter mixture a little at a time whisking constantly, once all the milk is whisked into the butter mixture add the cheese and whisk until melted then remove from the heat and set to one side to cool slightly, add the egg yolks to the mixture once it has cooled slightly.
- In a separate bowl whisk the egg whites to soft peaks, add a quarter of the egg whites to the milk mixture and stir until combined then add the rest of the egg whites and fold in gently.
- Butter the inside of 6 ramekins and add the mixture to each one leaving a 1cm gap.
- Place one small teaspoon of laverbread into the centre of each soufflé.
- Cook the soufflés at 160°C for 20 minutes in a bain-marie. Once cooked leave to cool and run a knife around the outside of each soufflé and gently tap them onto a tray.
- Before baking them for the second time put some cream and parmesan onto the top of each soufflé then cook them at 180°C for 10-15 minutes until risen.