by Drew Bolton

You'll need

  • 75g Plain flour
  • 75g Butter
  • 450g Milk
  • 3 Egg yolks
  • 7 Egg whites
  • 150g Pyengana cheddar
  • 1 lemon, juiced
  • ––––––––
  • – for the Artichoke sauce
  • 5 Globe artichokes, peeled and cooked until tender (can be replaced with good quality artichokes in brine)
  • 50g eschalots
  • 165g White wine
  • 600g Cream
  • ––––––––
  • – to Serve
  • 25g Fresh borlotti beans, cooked
  • 25g Broad beans, shelled
  • 2 pieces of pane di carasau (available at all gourmet Italian delis)
  • Chicken stock
  • 20g Parmesan
  • A pinch of espelette pepper
  • 1 Sprig Marjoram
  • 1 Sprig pea tendrils

Here's how

  1. Melt the butter in a pot and add the flour and cook until a roux is formed - this should take around 2 mins. Gradually add the milk whilst stirring until a thick béchamel is formed. Grate in the cheese and season to taste with salt and lots of pepper.
  2. Allow the mixture to cool slightly, then add the egg yolks and the lemon juice. Allow to cool to room temperature.
  3. Whisk the egg whites in a separate bowl until soft peaks are formed. Fold in the egg whites. Place the mixture into buttered ramekins and cook in a bain marie in the oven at 180C for 10-12 mins or until golden and risen.
  4. Allow the soufflés to sit outside the oven but still inside the bain marie until they collapse. At that point, remove them from the mold and set aside to be re cooked later.
  5. Sweat the eschalots in a little bit of butter for a few minutes to begin to soften them. De-glaze with the white wine and reduce until nearly all the wine has evaporated. Add the artichokes and the cream and bring to a boil. Cook for 5 mins and transfer to a high speed blender and puree until smooth. Season to taste.
  6. Reheat the soufflé in the oven at 180C until golden and it has puffed up again. Whilst it is reheating, grate the parmesan into a non stick pan and heat it over a low heat until the parmesan melts. It should be easily removed and allowed to cool on absorbent paper to become crisp. In a little hot chicken stock, re heat the cooked borlotti beans and cook the broad beans, drain and season.
  7. Once the soufflé is golden and hot, place in a serving bowl and top with the beans. Garnish the top of the soufflé with the pane di carasau, the parmesan crisps and the herbs. Finally, pour the sauce around the soufflé and serve.

About the Author

Drew Bolton

Drew Bolton is Executive Chef at Vine Double Bay after a culinary career that has seen him work at acclaimed restaurants in Sydney, NSW and Worldwide. Drew grew up in a family that had a deep respect and love for food. Taught to cook from a young age by his father, Drew’s love for food quickly... Read Full Bio

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