- 500g butter
- 600g leeks
- 300g plain flour
- 1400ml milk
- 500g y fenni cheese
- 6tsp Dijon
- 8 tsp chopped parsley
Twice baked y fenni souffle, piccalilli mayonnaise apple and pickled cucumber
Sean Martin
2nd August 2017
Twice baked y fenni souffle, piccalilli mayonnaise apple and pickled cucumber
This is my recipe for twice baked y fenni souffle, piccalilli mayonnaise apple and pickled cucumber
Ingredients
Method
Add 300g of butter to a pan, add flour and cook out for 5 mins. Warm up the milk and slowly incorporate it to the roux. Season and remove from the heat. Sweat down leeks and add to the mix. Add the cheese, Dijon and parsley. Beat in the egg yolks. Whisk the egg whites and gently fold into the mixture. Crease and flour your mounds. Cook on 175°C for 17 mins.
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