Wild Garlic and Irish Farmhouse Cheese Soufflé

Recipe by: Darina Allen

We love to bake this soufflé in a shallow oval dish instead of the traditional soufflé bowl until golden and puffy, a perfect light lunch or supper dish.

Wild Garlic and Irish Farmhouse Cheese Soufflé

SERVES

6

PEOPLE

PREP TIME

40

MINUTES

COOKING TIME

15

MINUTES

Ingredients

  • 300ml milk

  • 300ml cream

  • a few slices of carrot

  • 1 small onion, quartered

  • 4-5 peppercorns

  • sprig of thyme, a few parsley stalks and a little scrap of bay leaf

  • 75g butter

  • 40g flour

  • 5 eggs, free range organic, separated

  • 110g crumbled goat cheese (we use Ardsallagh goat’s cheese)

  • 75g Gruyère cheese, grated

  • 50g mature Coolea farmhouse cheese, grated (alternatively, use 25g freshly grated Parmesan)

  • a good pinch of salt, freshly ground pepper, cayenne and nutmeg

  • 4 tablespoons wild garlic leaves, finely chopped

  • Garnish

  • wild garlic flowers if available

Method

  1. 30cm shallow oval dish (not a soufflé dish) or 6 individual wide soup bowls with a rim

  2. Preheat the oven to 230°C/Gas Mark 8.

  3. Brush the bottom and sides of the dish (dishes) with melted butter.

  4. Put the cream and milk into a saucepan, add a few slices of carrot, a quartered onion, 4 or 5 peppercorns and the fresh herbs. Bring slowly to the boil and allow to infuse for 10 minutes. Strain and discard the flavourings, (we rinse them off and throw them into the stockpot if there is one on the go.)

  5. Melt the butter, add the flour and cook for a minute or two. Whisk in the strained cream and milk, bring to the boil and whisk until it thickens. Cool slightly. Add the egg yolks, goat cheese, grated Gruyère and most of the grated Coolea (or Parmesan if using.) Season generously with salt, freshly ground pepper, cayenne and nutmeg. Add the wild garlic. Taste and correct seasoning*.

  6. Whisk the egg whites stiffly and fold them gently into the mixture to make a loose consistency. Put the mixture into the prepared dish, sprinkle with the remaining Coolea or Parmesan cheese.

  7. Cook for 12-15 minutes, or until the sides and top are nicely puffed up and golden, the centre should still be creamy. Garnish with wild garlic flowers if possible. Serve immediately on warm plates with a good green salad.

  8. The soufflé can be prepared ahead to here (cover and refrigerate but, if possible, allow to come back to room temperature before cooking, otherwise it will take longer in the oven). Fold in stiffly beaten egg whites

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