One of Mrs McGrath’s favourites, our signature dish at The Conservatory perfectly showcases the philosophy of the menu at this idyllic garden setting restaurant – uncomplicated, yet perfectly executed.
Head Chef Paul Nash has slightly adapted the original recipe below, in order to make it more accessible to the home cook.
This recipe will produce 6 portion of 175 g each
Cheese Soufflé – Ingredients
- 40g flour
- 5g corn flour
- 37.5g butter
- 3 egg yolks
- 50g grated parmesan
- 50g grated young Underberg
- 250ml milk
- 150g egg whites
- 37.5g finely chopped chives
Method
In a pot, melt the butter, add the flour and cook gently for 5-6 minutes, until flour is cooked. Using a spatula, slowly add the milk onto the flour-butter paste until smooth, then take off heat and add the cheese; mix until the cheese has been mixed through properly, then set aside and let cool. Add the egg yolks, salt and chives; whisk up the egg whites and gently fold into the mixture. Pour into a greased and Panko (bread crumbs) lined ramekins and bake at 150 degrees for 1 hour. Rotate the tray of soufflés after 30 minutes, then check and cook for another 10 minutes if necessary.
Cheese Gin Sauce – Ingredients
- 40g Parmesan cheese
- 250ml cream
- 12.5ml Gin
- Salt/pepper
Method
Bring the cream to the boil, then add Parmesan cheese and the Gin. Stir well, season to taste.
The post Recipe: Cheese Soufflé with Cheesy Gin Sauce appeared first on Collection McGrath.
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