It makes a lovely light entrée but could also be used (in smaller moulds) to accompany game meats.
Serves approximately 8-10.
1. Make a roux with the butter and flours.
2. Gradually add the heated milk. Bring to the boil.
3. Take off the heat and fold in the egg yolks.
4. Beat the egg whites until stiff.
5.Fold in the egg whites to the mixture.
6.Place in greased dariole moulds (250 ml). Fill only ¾ full as the mixture will rise.
7.Bake in a water bath at 170oC for 15-20 minutes until set.
7.Once cooked, they can then be stored covered in the refrigerator until needed.
8. To reheat, turn the soufflé out of the mould and place in a ceramic dish lined with baking paper. Pour over some cream and top with taleggio cheese and bake in a hot oven. The cream will form the sauce for the dish so you can add as much or as little as you like.
9. Serve on top of a mix of blanched asparagus and broad beans. Spoon the pan juices over.
This recipe was given to me by Patrizia Simone of Simone's Restaurant in Bright.