Brad Jolly, chef and owner at riverside restaurant Alchemy, will be creating a special menu for guests at the Chandon Supper Club event to aid Camp Quality on 28 May and here he shares one of his favourite dinner party dishes
- 100g gruyere or parmesan cheese
- 60g flour
- 350ml heated milk
- 50g almond meal
- 60g butter, softened
- 4 egg whites
- 5 egg yolks
- 1 pinch cayenne powder
- 6 souffle moulds (6cm diameter x 4cm deep approx.)
- 1 avocado
- Mixed leaf salad
- 50mls red wine vinegar
- 125mls extra virgin olive oil
- 1 shallot, diced finely
- Pinch salt, pepper and sugar
Pre-heat oven at 180°C, prepare hot water for bain marie/water bath for baking process. Butter and dust moulds with almond meal.
Melt the 60g butter in a medium-size pan at medium heat, add flour and stir gently for 2 to 3 minutes, until it appears translucent. Add the heated milk slowly, stir gently until it reduces to light custard-like or a thick cream consistency.
Add the cheese and cayenne, stir gently until all cheese is dissolved in the mix (2 to 3 minutes), reduce to low heat. Slowly add the egg yolks one at a time, making sure each is blended fully into the mix.
Whip egg whites until stiff peaks form and fold gently into egg yolk and cheese mixture. Spoon the mixture into moulds, three-quarters full, and place into water bath. Bake in the oven at 180°C for 20 minutes.
After cooking time, take it out of oven and let cool 15 to 20 minutes. Then take soufflé out of moulds and place on to baking paper/parchment paper for double bake. Bake in pre-heated oven 180°C for 8 minutes.
To make dressing, mix all ingredients in a bowl and whisk together until blended.
To serve, plate the cheese soufflé traight from the oven, add mixed leaf salad and diced avocado and drizzle with red wine vinaigrette. We added a dob of ash goats cheese as a garnish on top, but that’s optional to your taste.