Twice Baked Montgomery Cheddar Soufflé with Shaved White Truffle
The truffles we buy for our restaurants come from the Marche region in central eastern Italy. More precisely, we work with several independent truffle hunters near Ascoli Piceno, south of Ancona.
30g unsalted butter
30g plain flour
125g Montgomery Cheddar, grated
1 tsp English mustard
8 medium free range egg whites
1tsp cream of tartar (or baking powder)
1 x 20g truffle (white truffle would be ideal, but these are more difficult to get hold of, so you could easily use black truffles, available from Whole Foods, Borough Market and other good suppliers)
Maldon salt flakes and freshly ground black pepper
You will need a truffle shaver or a mandolin.
For lining the dish
50g unsalted butter, softened
50g Parmesan finely grated
Brush the soufflé dishes / ramekins with butter and line with Parmesan. Keep to one side.
You need to make a roux. Heat the milk in a saucepan until warm (but not boiling). In a separate saucepan (heavy-bottomed), melt the butter over a low heat, gently stir in the flour, gradually adding the warm milk and stirring well, until you have a thick consistency. Add the cheese and mustard and check for seasoning. Take the saucepan off the heat. Whilst that is still warm, whisk the egg whites together in a separate bowl, adding the cream of tartar and a little salt until soft peaks form.
Beat a third of the egg whites into the cheese mixture and then fold in another third before folding in the rest.Spoon the mixture into the dishes, smoothing the top using a palette knife until it is flush with the top of the ramekin. Make a slight indention with your thumb around the edges. This will allow the soufflés to rise.
Pre heat the oven to 110°C/gas mark ¼. Bake the soufflés in a bain-marie for 18 minutes.Allow to cool, then remove carefully from the ramekins and turn upside down onto a baking tray.
Turn the oven up to 180°C/gas mark 4 and bake again for 8 minutes.
Shave some truffle on top of the soufflé and serve with a green salad.