Double Baked Blue Cheese Soufflé with Wild Rocket, Walnut & Pear Salad
300g Mainland Special Reserve Creamy Blue
300ml Anchor Cooking Cream
500ml Anchor Milk
60g Anchor Butter
30g sea salt
5g black peppercorns
40g Perfect Italiano Parmesan
120g wild rocket leaves
140ml olive oil
30ml white wine vinegar
1 vanilla pod
Firstly, make a besciamella sauce by bringing the Anchor Milk to the boil and infusing it with thyme and sage.
Melt the Anchor Butter and add the flour, making a blonde roux. Add Anchor Milk and stir well.
Take off the heat and add Mainland Special Reserve Creamy Blue, egg yolk and check if additional seasoning is required.
Whip egg whites to a soft peak and fold in. place the mix in dariole moulds and bake in a bain-marie at 170C for 25 minutes.
Allow to cool before removing from the dariole mould, brush with Anchor Cooking Cream and dust with Perfect Italiano Parmesan before serving.
To make the dressing, warm the oil and scrape the vanilla pod in to infuse. Remove from the heat and allow to cool before adding vinegar, honey, seasoning and emulsify.
Toss the rocket leaves, pear and walnuts with the dressing.
Produces: 10 servings.