500 ml full cream milk
1 sprig thyme
1 sprig rosemary
1 bay leaf
½ garlic clove
2 onions, roughly chopped
100 g butter, unsalted
50 g plain flour
300 g Dodoni feta
20 g corn flour
20 g water
Whites of 3 eggs
50 g breadcrumbs
150 g black grapes, seedless and halved
2 shallots, peeled and finely diced
30 g tomato ketchup
40 g sherry vinegar
80 ml extra virgin olive oil
Pre heat oven to 180 degrees C.
In a small saucepan, infuse the milk, with the herbs, onion and garlic on a moderate heat.
In another saucepan make a roux by melting 50 g butter, then adding the plain flour and stirring continuously until it starts to thicken.
Once the milk has infused with the herbs for about 15 minutes, strain it into another pan on a low heat. Add the roux to the infused milk whisking continuously until it thickens and coats the back of a spoon. Add feta and continue to whisk until smooth.
In a small bowl, combine corn flour with the water to make a slurry. Add slurry to the béchamel and stir until it reaches a sauce like consistency. Allow to cool.
To make the dressing, combine grapes, shallots, ketchup, sherry vinegar and olive oil in a small mixing bowl. Refrigerate until required.
Brush each soufflé mould with softened butter, and then dust the inside with breadcrumbs.
Whisk egg whites to firm peaks, and then gently fold in the feta mixture until combined.
Add soufflé mix to each mould, remembering to clean the tip of the rim with your thumb, to allow it to rise evenly whilst cooking.
Bake for 8 mins approx. Serve immediately with the grape dressing on the side.
Credits: George Calombaris for Essential Eggs
Photo Credits: Sam Karanikos