John Myers
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Hearty Cheese Soufflé with Grape Salsa and Walnut Baguette
The perfect hearty cheese soufflé with grape salsa and walnut baguette recipe with a picture and simple step-by-step instructions.
For the baguette
- 250 g Flour
- 300 Milliliters Lukewarm water
- 1 tablespoon Yeast
- 1 tablespoon Sea-Salt
- 1 teaspoon Cane sugar
- 1 piece Egg
- 1 tablespoon Walnut oil
- 150 g Walnuts
- 1 piece Chilli pepper
For the grape salsa:
- 150 g Grapes white
- 150 g Red grapes
- 2 tablespoon Brazil nuts
- 3 tablespoon Bianco balsamic vinegar
- Basil
- Salt
- Pepper
- Sugar
For the soufflé:
- 150 g Brie
- 125 g Raclette cheese
- 50 g Butter
- 40 g Flour
- 3 piece Eggs
- 250 Milliliters Milk
- 6 tablespoon Whipped cream
- Salt and pepper
- Nutmeg
The baguette
- First prepare the baguette batter. To do this, knead all the ingredients together except the nuts. Add the chopped nuts at the end.
- Cover the dough in an oven preheated to 50 degrees and let it rise for 45 minutes. Then shape two baguettes and let rise again for 30 minutes. Then heat the oven to 225 degrees and bake the baguette on the lowest rail of the oven for about 25 minutes.
- To make the baguette juicy, place a bowl of water on the bottom of the oven.
The salsa
- While the baguette batter is rising, prepare the salsa. To do this, roughly chop the Brazil nuts, toast them in a pan without fat and let them cool. Quarter the grapes and marinate with the vinegar, salt, pepper and sugar.
- Finely chop the basil and add to the grapes together with the nuts, then chill the salsa.
The soufflé
- For the soufflé, remove the rind from the brie and dice the inside. Also cut the raclette cheese into small pieces. Grease five ovenproof molds with butter and dust with flour. Preheat the oven to 200 degrees.
- Melt the butter and sweat the flour in it. Add the milk while stirring, bring to the boil and simmer briefly while continuing to stir. Melt the brie and 1/3 raclette cheese in it. Season with salt, pepper and nutmeg. Separate the eggs and stir the yolks into the mixture. Beat the egg white with a pinch of salt and fold in carefully.
- Distribute the mixture on the molds and place on a drip pan (deep baking sheet). Pour so much hot water into this that the molds are halfway up in the water.
- Bake for about 15 minutes until golden brown, watch while heating the cream with the rest of the raclette cheese in a saucepan and later pour over the finished soufflés.
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