Cheese Soufflé with Fig Salad

  • The Soufflé:
  • 4 eggs separated
  • 2 extra egg whites
  • 25g plain flour
  • 25g butter
  • 250ml milk
  • 1/2 teaspoon of wholegrain mustard
  • 1/2 teaspoon of Dijon mustard
  • 100g of Parmesan cheese finely grated
  • 75g of blue cheese, gruyere or mature cheddar
  • A pinch of truffle salt
  • The Salad:
  • A large handful of rocket leaves and basil leaves
  • 2 or 3 figs cut into 8 segments
  • Crumbled Goat's cheese
  • Salad Dressing:
  • 3 tablespoons of finest olive oil
  • 1 teaspoon Thyme leaves
  • Salad Dressing
  • 3 tablespoons of finest olive oil
  • 1 tablespoon of thyme
  • 1 shallot very finely chopped
  • 1 teaspoon of brown sugar
  • 1 teaspoon of white balsamic vinegar
  • 1 teaspoon of lemon juice
  • salt and pepper to taste
  • Start with the salad dressing.
  • Cook the shallot gently in olive oil in a frying pan for about 4-5 minutes, until soft or slightly coloured.
  • Add the thyme leaves and cook for a further minute. Add the sugar and cook for another minute
  • Finally add the white balsamic vinegar and lemon juice and cook for one more minute.
  • Remove from the heat and leave to cool. Add salt & pepper to taste
  • You will need ramekins, preferably heavy metal ones.
  • Heat the oven to 200°C
  • In a heavy saucepan mix together the butter & flour and cook very gently for a minute or two.
  • Season with salt & pepper then add the mustards.
  • Gradually add the milk, stirring all the time
  • Once it is all mixed together add the cheese (reserve a little parmesan), stir for a further minute until the cheese has melted in. Take off the heat, cool slightly then mix in the egg yolks.
  • Whip up the egg whites until they form still peaks, then fold the whites into the mixture.
  • Coat your soufflé ramekins with a thin layer of butter and a sprinkling of parmesan. Spoon the mixture into the ramekins and place in the oven for 10-12 minutes until they have risen
  • Pour the prepared dressing over the sale and serve with the soufflé as soon as the soufflé eaves the oven
  • Serve immediately