Great Inns of Britain

Twice baked Smoked Westmorland Soufflé with Beetroot Carpaccio
By Marc Sanders

INGREDIENTS
200ml milk
A pinch of nutmeg
30g onion peeled
40g butter
40g flour
125g Smoked Westmorland cheese
3 eggs separated
1tbsp english mustard
150ml double cream and extra for brushing
Parsley finely chopped
Melted butter for coating dishes

1 medium size beetroot
3tblsp balsamic vinegar
1tblsp walnut oil
4 pickled walnuts
Rocket salad

METHOD
Preheat oven to 170c/325f/Gas3.
Butter four small soufflé/ramekins dishes, and prepare a bain-marie ready to stand the soufflé in to cook in the oven.
Warm the milk in a saucepan, add the nutmeg and onion and leave to infuse for 10-15 minutes.
In a second saucepan melt the butter and add the flour, cooking gently for 2 minutes without colouring, remove the onion from the milk and slowly add the milk to the pan a third at a time, stirring continuously, when all the milk has been added, continue to stir over the heat for 1 minute more.
Remove the milk pan from the heat, add the cheese, stirring till it is fully melted, then add the egg yolks and mustard, transfer the mixture to a clean bowl.
In a separate bowl, stiffly whip the egg whites and then fold in the cheese mixture.
Fill your buttered soufflé/ramekins dishes two-thirds full leaving enough room for the soufflés to rise, place them in the bain-marie and cook in the pre-heated oven for 25-30 minutes.
Remove the dishes from the oven and leave to cool for 1 hour.
Just before you are ready to serve, turn the oven up to 240c/475f/Gas9, run a knife around the inside of the each baking dish to loosen the soufflé and remove them from the dishes, place them upside-down in separate ovenproof dishes, brush the sides of each one and place a tablespoon of grated cheese on top, add a further 2 tablespoons of cream to each dish then place in oven and cook for approximately 7 minutes until golden brown.

CARPACCIO
Peel and thinly slice the beetroot
Mix the beetroot with the walnut oil and balsamic, season with a little salt and pepper, leave to marinate for 2 hours.
Arrange the beetroot around the sides of the plate, ¼ the pickled walnuts and arrange with the rocket in the centre of the plate.
Place the soufflé on top of the salad.
Serve and enjoy.