Double Cheese Souffle, Mushroom Cream and Salad - Chef Recipe by Remi Croas

Ingredients

Souffle:

250mL full cream milk
20g butter
75g 00 flour
35g Parmesan powder
35g raclette cheese
1 egg yolk
1 egg white
Salt to taste

Mushroom Cream:

300g flat mushrooms, chopped
1 Tbs butter
1/4 cup cream
2 pinches thyme
Salt and pepper to taste

Method

Souffle:

Heat the full cream milk and butter until boiling, then turn off heat.

Add the flour and mix.

Add egg yolk and mix.

Add cheese and mix until good texture.

Beat the egg white and incorporate gently into the mix. It is very important to incorporate air into the mixture.

Pour mixture into a mould and cook for 10 minutes at 180 C.

Mushroom Cream:

Melt butter, add mushrooms and cook until soft. Add thyme and cream and simmer for a few minutes.

Blend and serve with souffle and mixed salad of choice.