Twice-Baked Cauliflower Souffle
A deliciously fluffy souffle from Chef, Chris Timmins of Farmers Arms Hotel Daylesford in Victoria.
1 wheel of brie cheese
20g fresh truffles
Slice the wheel of brie in half, across the wheel.
Thinly slice truffles with truffle shave, or microplane.
Layer the truffles on the inside of one half of the cheese, ensuring you cover the entire inner wheel of the brie.
Place the wheel back together, wrap it in cling film and refrigerate for three days to allow the aroma to infuse the cheese.
Before eating, ensure cheese wheel has warmed to room temperature to allow the aroma to release and give a stronger flavour.
Serve with crackers or fresh bread.
Credits: Anna Terry
Photo Credits: Anna Terry