Paired Wine: Bacchus from Lyme Bay Winery
These are perfectly behaved soufflés, with the second baking giving you, the cook, a comforting reassurance rather than blind panic as guests arrive. Surprisingly perhaps, since wasabi is associated with Japanese cuisine, this type of horseradish is grown in the south of England, and its fresh leaves give a peppery kick to dishes. It is available online but if it is hard to find, here you could instead use chives or watercress leaves (no stems). The citrus notes of the goat’s cheese match those in the Bacchus beautifully.
25g panko breadcrumbs, blitzed briefly in a blender until very fine
40g plain flour
300ml milk, preferably full-fat
150g soft goat’s cheese, chopped or crumbled
3 tbsp chopped fresh wasabi leaves (washed and dried thoroughly)
3 large free-range eggs, separated 50ml double cream
30g Parmesan cheese, grated
Sea salt and black pepper
Preheat the oven to 180°C fan/200°C/gas mark 6.
Melt about 10g of the butter in a pan and sparingly brush the insides of six ramekins (approx. size 250ml). Coat the first with panko by rolling the breadcrumbs around until the base and sides are fully coated then tip the rest into the next ramekin and so on.
Melt the remaining butter in the pan over a medium heat. Add the flour and stir to cook for about 2 minutes.
Gradually add the milk – it should be full-fat but as I seldom buy it for one recipe, semi-skimmed works too if that is what you have in the fridge. Stir and gently bring to the boil. Cook for 3–4 minutes until it thickens.
Remove the pan from the heat, add the cheese, wasabi leaves and egg yolks. Beat well, taste and season, bearing in mind that you must slightly overseason to offset the neutrality of the egg whites.
Whisk the egg whites until stiff peaks form. Mix an initial spoonful into the yolk mixture, which helps to blend it, and then carefully fold in the rest using a metal spoon, trying not to knock the air out.
Divide between the ramekins, almost to the top. Run a fingertip around the edge – this gives the soufflé a better chance to rise.
Put the ramekins in a deep-sided baking tray. Fill the tray with boiling water so that it comes halfway up the side of the ramekins. Bake for 15–20 minutes. Remove from the oven and out of the water bath and allow to cool. You can make these ahead at this point and keep in the fridge for baking later or the following day.
When you are ready to serve, preheat the oven to 200°C fan/220°C/gas mark 7. Run a round-bladed knife around the inside edge of the soufflés and turn out into a buttered ovenproof dish. You can do this in individual dishes or a larger ceramic serving bowl.
Pour the cream over the top, sprinkle with the Parmesan and bake for 10 minutes. Serve at once, possibly with a simple watercress salad on the side.
Cook more from this book
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Hazelnut Roulade with Rosewater and Raspberries by Cindy-Marie Harvey
Buy the book: Watercress, Willow and Wine