Sean Wilson’s Lancashire Cheese Souffle

Sean Wilson’s Lancashire Cheese Souffle
Posted 1 January 2016 by Sean Wilson
  • 50g Unsalted butter

  • 1 Large Corn on the Cob

  • 350ml Milk

  • 50g Flour

  • 1/2 Teaspoon Mustard

  • 125g Muldoons Picnic Saddleworth Cheese

  • Freshly Grated Nutmeg

  • 4 Eggs (separated)

  • Salt and Pepper

  • 1.

    Preheat the oven to 180’C, 350’F, Gas mark 4

  • 2.

    Preheat the oven to 180’C, 350’F, Gas mark 4

  • 3.

    Heat 25g of the butter in heavy based pan, add onion, then cover and sweat until tender

  • 4.

    Shuck the corn with a knife to remove the kernels

  • 5.

    Add them to the onion and sweat for a further 5 mins, until soft

  • 6.

    Meanwhile, chop the centre husk of the corn into pieces and place in the pan with the milk

  • 7.

    Bring to the boil and simmer for 5 mins to infuse the milk, then strain

  • 8.

    When the corn and onion are cooked, remove from the pan

  • 9.

    Add the remaining butter to the pan, sprinkle in the flour and stir for 1-2 mins to form a Roux

  • 10.

    Pour the infused milk onto the Roux a little at a time, blending it in well and stirring constantly to make a thick sauce

  • 11.

    Stir in the mustard, Muldoons Picnic Saddleworth Cheese, onion and corn then season to taste with nutmeg, salt and pepper

  • 12.

    Remove from the heat and cool slightly, then beat in the egg yolks

  • 13.

    Whisk the egg whites until stiff enough to hold their shape

  • 14.

    Beat a third of the whites into the corn and cheese mixture, then gently fold in the remaining whites

  • 15.

    Lightly butter 4 200ml Soufflé ramekins and fill them 2/3 full with the mixture

  • 16.

    Place in a roasting tin containing enough hot water to come at least half way up the side of the ramekins

  • 17.

    Bake for 20 mins until risen and lightly set

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