Fonterra Food Services
Leek and Cheese Soufflé
100g Western Star Unsalted Butter
25g polenta
100g leeks, chopped
75g bakers flour
500ml milk
150g cream cheese
7g thyme, chopped
1 egg yolk
salt and pepper, to taste
6 egg whites
200g Mainland Egmont Shredded Cheese
Western Star Salted Butter
Preheat oven to 180°C. Brush eight soufflé dishes with extra melted butter to grease. Coat the inside of the dishes with polenta and shake out any excess. Place dishes in a large ovenproof dish or roasting pan.
In a pan, lightly sauté leeks with 20g of butter. Melt the remaining butter in a medium saucepan over medium heat. Add the flour and use a wooden spoon to stir until the mixture is smooth and begins to bubble. Cook for 1 minute, stirring often.
Remove from heat and gradually add milk, continue stirring until smooth. Return to a medium heat and stir until the mixture thickens and boils.
Remove from heat and stir in the cream cheese, leeks and thyme. Spoon the mixture into a large bowl and set aside for 10 minutes Add the egg yolk to the cream cheese mixture and stir well to combine. Season with salt and pepper.
Whisk the egg whites in a clean, dry large bowl until firm peaks form. Fold a large spoonful of egg whites through the cream cheese mixture until well combined. Gently fold in the remaining egg whites until just combined. Spoon mixture evenly into prepared dishes. Sprinkle Egmont cheese over top of each dish.
Add enough boiling water to the ovenproof dish or roasting pan to reach halfway up the sides of the soufflé dishes. Bake in preheated oven for 20 minutes or until puffed and golden. Serve immediately.
Tip :
Ensure your oven is properly pre-heated and do not open the oven door whilst the souffles are cooking. Finally ensure your base mixture is well seasoned to guarantee a great tasting dish.

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