Twice-baked leek soufflé with Etivaz cheese sauce and green salad

6
2 hours

Ingredients

Twice-baked leek and Etivaz cheese soufflé

  • 400g of leek, finely sliced
  • 60g of butter
  • 30g of plain flour
  • 150g of milk, warm
  • 90g of L’Etivaz cheese
  • 1 pinch of cayenne pepper
  • 2 egg yolks, well-beaten (whites reserved)
  • 4 egg whites
  • flaky sea salt, to taste
  • freshly ground black pepper

Etivaz pouring sauce

  • 100g of L’Etivaz cheese
  • 1 tsp cornflour
  • 300ml of double cream

Green salad

  • 1 garlic clove, crushed
  • 1/2 lemon, juiced
  • 1 tsp Dijon mustard
  • 2 tbsp of olive oil
  • 1 pinch of flaky sea salt
  • 1 butter lettuce, or romaine, cut or torn into pieces

Method

1
Cook the leeks with 30g of the butter and ½ teaspoon flaky salt over a medium-high heat until well-softened and reduced, about 10 minutes. If it starts to stick, either turn down the heat or add a splash of water. You want the leeks to be as dry as possible before adding to the soufflé mixture
2
Cook the butter and flour together over medium heat in a small saucepan. Add the milk a bit at a time, stirring until smooth. Cook over a low heat for about 5 minutes until well thickened
3
Add the cooked leeks, 60g Etivaz, plenty of black pepper and the cayenne. Stir until well combined. Remove from the heat, stir in the yolks and season to taste if necessary. Allow to cool
4
When the mixture has cooled and you are ready to cook the soufflés, preheat the oven to 180°C/gas mark 4. Butter the insides of 6 ramekins and sprinkle with the remaining 30g Etivaz
5
When you are ready to cook the soufflés, beat the egg whites until creamy and able to hold a peak. Do not overbeat to the point the whites become grainy and start to separate
6
Using a spatula, fold half the egg whites into the cooled soufflé base, keeping as much air as possible in the mixture. Repeat with the rest of the whites, working even more gently for this second addition – the mixture does not need to be completely uniform
7
Divide the mixture between the prepared ramekins and add the ramekins to a high-sided baking dish or tray. Fill the tray with water to make a bain-marie, filling about halfway up the side of the ramekins
8
Carefully add the soufflés to the oven and bake for 25–35 minutes, depending on your oven and the size and shape of your ramekins. The soufflés are done when they are well-risen and golden brown, but still moist and a little creamy in the centre
9
Remove the soufflés from the oven and allow to cool in their ramekins. They will deflate a little as they cool. When the soufflés are cool, slide a knife around the edge of the containers to loosen and gently remove
10
The soufflés can be made ahead up to this point and kept – even frozen (defrost slowly in the fridge) – for when you are ready to serve
11
To make the cheese sauce, toss the cheese with the cornflour in a medium bowl. Heat the cream over low heat in a small saucepan. When the cream is hot (but not boiling) stir in the cheese and continue stirring until melted. Season with a little black pepper
12
To serve, divide the Etivaz sauce between 6 small baking dishes, nestle a soufflé in the middle and bake for 5–10 minutes until warmed through and a little bubbly
13
While the soufflés are cooking, add the crushed garlic to a small bowl and steep in the lemon juice. When you are ready to serve everything, whisk in the mustard, oil and flaky sea salt. Toss with the lettuce leaves and serve immediately