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Double-Baked Soufflé with Dandelion and Walnut Salad

Twice-baked cheese soufflés served with a decadent cream glaze and a sweet, crunchy dandelion and walnut salad.

VegetarianCheeseSophisticatedSouffléBrunch
Estimated Nutrition
Calories
946.4
kcal / serving
3785.4 kcal total
Carbs
37.7g
per serving
150.8 g total
Fat
76.4g
per serving
305.6 g total
Protein
27.1g
per serving
108.2 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
110
g
Caster Sugar
CondimentsSauces
1
tsp
Dijon Mustard
3
tbsp
French Dressing
Dairy
40
g
Butter
softened, plus extra for greasing
350
ml
Milk
125
g
Hard Cheese
grated, such as Old Winchester or Lincolnshire Poacher
3
piece
Egg Yolks
from free-range eggs
250
ml
Double Cream
100
g
Hard Cheese
grated, for glaze
GrainsCereals
40
g
Plain Flour
plus extra for dusting
Liquids
4
tbsp
Kirsch
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
to taste
110
g
Walnut Halves
1
handful
Chives
chopped
OilsFats
1
1
Vegetable Oil
for deep frying
Other
3
piece
Egg Whites
from free-range eggs
Vegetables
50
g
Dandelion Leaves
50
g
Rocket Leaves

Method

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