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Firstly flavour the milk. Melt the butter in a small pan and sauté the onion for 2-3 minutes until softened but not coloured. Add the milk, bay leaf, nutmeg, cloves and peppercorns and bring slowly to the boil. Remove from the heat and leave to infuse until needed.
To make the sauce, melt the butter in a small pan and add the flour to make a roux.
Allow this to cook-out for 1-2 minutes, stirring. Season the roux with the cayenne and a little salt and pepper. Remove the pan from the heat and slowly strain the infused milk in (through a fine sieve), stirring continuously.
Bring slowly to the boil, stirring, until the sauce thickens. Stir the grated Desmond cheese through until just melted. Leave the sauce to cool slightly.
Finally, to finish the soufflé, beat the egg yolks into the sauce one at a time. Stir the cubed Gabriel cheese through. Whisk the egg whites for 4-5 minutes until stiff.
Using a metal spoon, gently fold a third of the stiff egg whites through the sauce until combined. Gently fold the remaining whites through to give a light and fluffy mixture.
Pour the mixture into the prepared baking dish and sit the dish in a roasting tray.
Pour in enough boiling water to come half way up the sides of the soufflé dish and bake in the oven for 25 minutes until cooked through and golden. (Avoid opening the oven door as this may prevent your souffle from rising).
Serve immediately with some crusty bread and watercress.
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