Tips Reuse the rind for soups, pasta dishes or as a garnish in other recipes
SUMMER BRIE SOUFFLÉ WITH PEA CREAM
Available in 135g, 1.1Kg RW & 2.3Kg RW
By Chef Lewis Brown
SERVES 4
PREP TIME 40MINS
COOKING TIME 20MINS
Make the pea cream: 1. Put the wine, shallot, garlic, thyme, and bay leaves into a saucepan and bring to the boil. 2. Then reduce by half and add the cream and simmer for 10 minutes for the flavours to infuse. 3. Strain the cream into a clean pan and discard the shallot. 4. Put the cream on a high heat and add the peas, when soft - add to blender with 50g spinach and blend on high until smooth. 5. Strain again through a fine mesh chinois and season. To finish: 1. Preheat the oven to 190°C and ribbon the courgettes with a peeler. 2. Bring a pan of salted water to the boil. 3. Put the soufflés on a tray into the oven to cook for 6-8 minutes, until they puff up and crisp. 4. Reheat the pea cream in a pan. 5. Lightly blanch the courgette for 30 seconds and then drain and season. 6. Pour the peas cream into a bowl, place a small pile of courgettes in the centre for the soufflé to sit on.
INGREDIENTS For the soufflé: 200g
METHOD Make the soufflé:
Cricket St Thomas Brie (v) (Fully ripe with rind removed)
1. Preheat the oven to 160°C and preparing your moulds by brushing with the butter. 2. Put the moulds onto a high sided tray and refrigerate until set then re-brush with butter and coat with panko breadcrumbs and refrigerate. 3. Heat a large pan and add the butter until melted then add flour and mix to form a roux. 4. Slowly add the milk to the roux while constantly stirring until all is incorporated and smooth then add the Cricket St Thomas Brie and beat to a smooth mix. 5. Turn off the heat and add the egg 6. Now add 1/3 off the whipped whites and whisk until incorporated and fold in the remaining whites 1/3 at a time. Now fill your mould to just below the top. Fill the tray half with water halfway up the moulds to create a Bain Marie. 7. Then bake in the oven for 25-30 minutes until risen and lightly browned on top. 8. Remove from the oven and leave to cool in the Bain Marie. 9. Once cooled but not fully cold remove the soufflés from the moulds and put onto a parchment lined tray. yolks and Dijon and beat until smooth and mixed through.
4 3
Egg whites Egg yolks
40g 50g 1tsp
Butter
Plain flour
Dijon mustard
225ml
Whole milk
8-10
Small ramekins/stainless steel pudding moulds Softened Unsalted Butter Panko breadcrumbs
For the pea cream: 500ml White wine 1
Banana shallot, quartered Cloves garlic, crushed
4 2
Bay leaves Few sprigs of thyme
250ml 200g
Double cream Frozen peas
50g
Spinach
To finish: 2
Courgettes Lemon flavoured oil
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