Délice Soufflés of Fromage Blanc

 

A triple cheese threat, Jaques Reymond combines cottage cheese, Gruyere and ricotta for ultra light and fluffly délice soufflés.

What you will need

Butter, for greasing

250 gm soft cottage cheese, at room temperature for 1 hour

250 gm fresh ricotta, at room temperature for 1 hour

200 gm Gruyère or Comté, coarsely grated, at room temperature for 1 hour

7 egg yolks, at room temperature

3 tsp cornflour

6 eggwhites, at room temperature

Pinch of cream of tartar

Watercress sauce

3 cups (firmly packed) watercress leaves, plus extra sprigs to garnish

200 ml vegetable stock

200 ml pouring cream

Pinch of paprika

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