Warned you the horse was taking priority over food, just ask my husband. However, as promised, the souffle recipe. This quantity filled 8 little white ramekins. You could use the 8 as a starter, or use larger ramekins to make 6 souffles. Definitely need some bread to mop up the delicious sauce, or else use a finger! Depends how you feel about table manners as taught by your mother.....
This is quite a lot of dairy, so if you are avoiding dairy, "page" back for something else!
Acknowledgement must go to the Woolworths magazine for this recipe, with a few changes.
Double-baked cauliflower souffle with Gorgonzola sauce
Makes: 6 teacup sized (fill just past halfway)
15g butter, plus extra to grease ramekins
15g flour
125ml milk
30g cheddar cheese, grated
20g Parmesan, grated
30g Gruyere, grated
2 egg yolks
150g cauliflower, blanched (boiled for about 2 minutes)
3 egg whites (2 if jumbo), stiffly beaten
250ml cream100g Gorgonzola
1T chives, chopped
Preheat oven to 200C. Grease ramekins. Melt butter, add flour then add milk, whisk over low heat till thick. Remove from heat and add cheddar, Parmesan and Gruyere, and egg yolks. Mix well.
Blend cauliflower until smooth, add 2t cream to loosen if needed. Add to the cheese mixture. Carefully fold in 1/4 of the the egg whites - then add remaining egg white. Pour into greased bowls and bake for 18minutes, or until golden and puffy, still with a slight wobble. Remove from oven, allow to cool then carefully remove from ramekins and place in a baking dish.
Make the Gorgonzola sauce by heating the cream and Gorgonzola together, till just boiling and the cheese has melted. Pour over the souffles, place back in oven and bake 5-10 minutes till golden and bubbling. Scatter chives over and serve.
You can pre-prepare to the point of the 2nd baking, and bake just prior to eating.
Hope you enjoy, and if you clean your plate with your tongue....go to the kitchen first and hide behind the door!!
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