Fonterra Food Services
Twice Cooked Two Cheese Soufflé
140g Western Star Unsalted butter
140g plain flour
700ml warm milk
200ml Anchor Cooking Cream
125g Perfect Italiano Ricotta
125g goats cheese
10g Perfect Italiano Parmesan
10g dijon mustard
6 eggs, separated
2 stems thyme, stripped and chopped
Beetroot Coulis:
1 large beetroot, peeled
150g sugar
250ml water
1 bay leaf
Western Star Unsalted ButterAnchor Culinary CreamPerfect Italiano RicottaPerfect Italiano Parmesan
Make a roux with Western Star Unsalted Butter and flour, add warm milk and cook out well.
Fold through Perfect Italiano Ricotta, Perfect Italiano Parmesan and goat's cheese and allow to cool to room temperature.
Fold through egg yolks, meringue whites and finally gently fold through thyme.
Place in buttered dariole moulds and bake in water. Bake for 1/2 hour on 170°C. When cooked turn out of moulds and coat with glaze, place under salamander and gratinise.
Blanche beetroot in salted water until soft. Process in food processor with other ingredients and return to saucepan. Reduce to syrup consistency and pass through fine sieve twice.
To plate:
Place soufflé in centre of plate and drizzle around with coulis.

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