Apple and Wensleydale soufflé with butterscotch sauce

2006 Best British Cheese Recipe Competition

Ingredients           

½ tbsp flour

15g butter

100ml good quality apple juice

50ml calvados

25g Wensleydale cheese

2 egg yolks

2 egg whites

 

For the butterscotch 

 

2 tablespoon of single cream
40g butter
2 tbsp light muscavado sugar

 

 

Method:

 

To make the soufflé:

 

In a saucepan on low heat, melt the butter.  When melted, add the flour to make a paste (do not let it colour to a roux!).  Add the apple juice and calvados and whisk on low heat for a few minutes until the mixture thickens a bit.  Add the cheese cut into small pieces and continue whisking until the cheese is incorporated.  Add the yolks and continue whisking until the mixture thickens and then leave it to cool a bit. Butter 4 ramekins and pre-heat the oven to 200ºC. Whisk the egg whites until stiff and gently incorporate into the soufflé mix. Pour in the ramekins and put it in the oven for approximately 20 minutes (depending on your oven).While cooking, prepare the butterscotch.

 

Making the Butterscotch:

 

On low heat, melt the butter in a small saucepan.  When melted, add the brown sugar and stir with a wooden spoon until melted.  Continue stirring until the mixture foams.  Add the cream while stirring.

 

To serve:

 

Pour the butterscotch in a small cup or egg cup on a plate and place the soufflés, straight out of the oven on the plate.  Serve straight away! Best eaten if you dip your spoon in the butterscotch then scoop out a bit of soufflé.

 

Inspiration for this recipe: Well, I wanted to think of something different ...  We all know that apple and Wensleydale go very well together, and so do apples and butterscotch, I then just had to put them all together ....