Floating watercress souffles with tomato salad
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 15 | grams | Unsalted butter; plus extra for |
| ; greasing | ||
| 1 | tablespoon | Plain flour |
| 50 | millilitres | Milk |
| 1 | Whole nutmeg | |
| 1 | 50 grams pac fresh watercress | |
| 2 | Eggs | |
| 50 | grams | Gruyere or Cheddar |
| 300 | millilitres | Double cream |
| 2 | Plum tomatoes | |
| 4 | Vine-ripened tomatoes | |
| 100 | grams | Cherry tomatoes |
| 2 | tablespoons | Extra virgin olive oil |
| 1 | teaspoon | Balsamic vinegar |
| 1 | small | Hand fresh basil |
| Salt and freshly ground black pepper | ||
Directions
Preheat oven to 200c/400f/Gas 6.
1 Boil the butter, flour and milk in a small pan, whisking continuously.
Reduce the heat, grate in some of the whole nutmeg and season. Simmer for 2-3 minutes until a smooth thick sauce, stirring occasionally.
2 Scrape into a large bowl with a spatula and leave to cool a little. Heat a frying pan. Pick over the watercress and discard any thick stalks. Heat in the pan for 30 seconds until just wilted, adding a sprinkling of water if necessary.
3 Tip the watercress into a food processor and whizz to a puree, keeping a little texture. Squeeze out all the excess water with the palms of your hands and pat dry with kitchen paper.
4 Separate the eggs, place the whites in a large bowl and mix one of the yolks into the cooled sauce (use the other in another recipe). Remove 1 tbsp and set aside, stir the watercress into the remaining sauce and season.
5 Whisk up the egg whites in a clean bowl, gently fold in a third of the egg whites using a large metal spoon, then fold in the rest.
6 Divide the mix between two 12cm/5" buttered squares of parchment paper set on a buttered non-stick baking sheet. Place in the oven and bake for 5-6 minutes until risen and lightly golden.
7 Grate the cheese on the fine side of the grater. Put the cream in an oven- proof frying pan and season generously.
8 Whisk in the reserved tbsp of sauce and gently simmer. Whisk constantly until well combined and cook on a low heat to slightly reduce, stirring occasionally.
9 Remove the souffles from the oven and quickly tip into the cream. Spoon some cream on top of each one and sprinkle over the Gruyere or Cheddar.
10 Return to the oven and bake for another five minutes or until puffed up and lightly golden.
11 Slice the plum tomatoes and arrange on a small serving plate. Cut the vine-ripened tomatoes into wedges, halve the cherry tomatoes and scatter on top.
12 Season and drizzle over the olive oil and balsamic vinegar. Shred the basil and scatter on top.
13 Carefully transfer one of the souffles into a wide rimmed serving bowl and spoon around some sauce. Serve at once with the tomato salad.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.