Clive Fretwell served up a delicious double baked cheese souffle with Comte cheese and salad on Simply Raymond Blanc.
The ingredients are: 20 g unsalted butter, softened, 20 g dried, fine breadcrumbs, 20 g Comte cheese, finely grated, For the souffle base, 50 g unsalted butter, 50 g plain flour, 450 ml whole milk, warmed, 160 g Comte cheese, rated, 1 tsp. Dijon mustard and 3 medium egg yolks.
For the souffle mix: juice of two lemons and 7 medium egg whites.
For the sauce: 150 ml double cream, 75 g Comte cheese, grated, 4 turns of freshly ground white pepper and 1 tbsp. kirsch (optional).
See recipes by Raymond in his book titled: Simply Raymond: Recipes from Home – INCLUDING RECIPES FROM THE ITV SERIES
Related Posts
Raymond Blanc fruit panna cotta recipe on Simply Raymond Blanc
Claude Bosi chocolate souffle recipe on Simply Raymond Blanc
Raymond Blanc baked Camembert with homemade goat cheese and a chicory and walnut salad recipe on Simply Raymond Blanc
Raymond Blanc goat’s cheese with a chicory and walnut salad recipe on Simply Raymond Blanc
Raymond Blanc tartiflette with bacon, potatoes and cheese recipe on Simply Raymond Blanc
Raymond Blanc onion soup with croutons, Comte cheese and butter recipe on Simply Raymond blanc
Raymond Blanc baked Camembert with garlic and rosemary recipe on Simply Raymond Blanc
Raymond Blanc Swiss Chard Gratin recipe on Simply Raymond Blanc
Raymond Blanc rhubarb and homemade ricotta with honey and pink grapefruit recipe on Simply Raymond Blanc
Raymond Blanc cheese fondue recipe on Simply Raymond Blanc