Twice Baked Butternut and Sage Soufflé
Over December I was lucky enough to attend a cooking class at African Relish. African Relish, is a culinary school located in the quaint Karoo town, Prince Albert. They offer recreational cooking classes. While I was there, not only did I learn how to make delicious food, but I got a chance to interview African Relish’s executive chef, chef Vanie.
For a long time wanted to start a video section on my blog. I thought that African Relish would be a great way to begin foodmonger TV.
African Relish’s Twice Baked Butternut and Sage Soufflé with Apple and Walnut Salad:
1 &1/2 cups of milk
1 bay leaf
1 onion (roughly chopped)
2 cups of cheese (Parmesan, Mozzarella – keep 50g of each cheese for sauce)
1 cup chopped roasted butternut
3 sprigs of sage – chopped
6 egg yolks
8 egg whites
Place milk, onion, bay, and clove in a pot and infuse over a gentle heat. Remove from heat, strain, and set aside. Grease 8 small ramekins and set aside. Preheat oven to 160 degrees. Melt butter over low heat, stir in the flour to form a thick paste or roux. Allow roux to cook for 2-3 minutes allowing the flour to cook. Add the in infused, sieved milk to the roux and stir until a thick,s smooth sauce is created. Remove from heat and place into a large bowl. Add the cheese, butternut, egg yolks and chopped sage; mix until the cheese has melted.
Whisk the egg whites until they form soft peaks. Add the whisked egg whites to the mixture by folding in. At this stage make sure you fold in the egg whites gently to incorporate as much air as possible. Spoon the mixture into the prepared ramekins to just about half full. Place into a water bath and bake for 35 minutes or until soufflé’s are golden brown and well-raised. Remove from oven and allow to cool in water bath.
Place all ingredients into a sauce pan and melt till thick. Remove from heat and set aside.
Preheat oven to 160 degrees.
Remove soufflé’s from ramekins. Place onto a baking tray. Spoon a dollop of cheese sauce onto the soufflé’s and heat in the oven for 8 minutes till cheese sauce is golden brown. Using a round plate, spoon a small amount of cheese sauce onto the plate. Place a twice baked soufflé on the sauce. Julienne a green apple and roast a handful of chopped walnuts. Place the apple and chopped walnuts on the top of the soufflé, allowing some to fall over. Garnish with chopped sage.