Recipe Inspiration

Ingredients...

CAULIFLOWER CHEESE

300g whole milk

30g Essential Cuisine Béchamel Sauce Mix

15g English mustard

120g smoked applewood cheese, grated

500g cauliflower florets

SOUFFLÉ

300ml whole milk

30g Essential Cuisine Béchamel Sauce Mix

8g Essential Cuisine Cheese Stock Mix

0.5g ground nutmeg 

50g smoked applewood cheese, grated

Salt and pepper to taste

150g water

3g Sosa Natur Emul

28g Sosa Prosoufflé

CHEESE CRUST

140g butter  

150g breadcrumbs  

2g dried thyme 

30g Sosa Blue Cheese Powder 

20g Sosa Maltosec

2g salt

Method...

1. For the cauliflower cheese, bring a pan of water to the boil on the stove and cook the cauliflower florets until tender. Strain, cool down and set aside for later

2. Mix the Essential Cuisine Béchamel Sauce Mix with the milk and bring to the boil Simmer for about 2 minutes, whisking constantly

3. Add the cheese and mustard and remove from the heat

4. When cold combine the cauliflower with the cheese sauce

5. For the soufflé, in a pan combine the Essential Cuisine Béchamel Sauce Mix, nutmeg and milk, then bring to the boil

6. Simmer for about 2 minutes, whisking constantly. Add the cheese, Essential Cuisine Cheese Stock Mix and season to taste and remove from the heat to cool

7. Using an electric mixer combine the water with the Sosa Natur Emul and Sosa Prosoufflé and whisk until thick and increased in volume

8. Combine the two cold mixtures folding with a spatula carefully without losing the air, until it’s homogeneous

9. Transfer the mix into a piping bag

10. Grease the ramekin dishes with butter or oil spray. Fill with the cauliflower cheese in the base and pipe the soufflé mixture in the mould

11. Bake it at 160ºC for 12 minutes

12. For the cheese crust, cut the butter in small cubes and keep at room temperature for 30 minutes to soften

13. In a bowl combine all the other ingredients together until you achieve a regular powder

14. Combine both elaborations by hand and stir well

15. Spread the dough between two parchment sheets (2 mm thick) and keep in the fridge to firm up

16. Cut into desired shapes

17. Add the cheese crust onto the soufflé for the last two minutes of cooking to achieve a crunchy crust