From The Alderly Edge Brasserie

The Alderley Edge Hotel's new brasserie offers an alternative dining experience to the Hotel's award-winning main restaurant, and creates innovative new takes on retro brasserie classics whilst still using locally sourced ingredients. Good value, great quality, flavoursome food and delicious desserts are served throughout the day and the evening in a wholly relaxed atmosphere. The retro layout and design of the brasserie and its dishes creates a great ambience for both morning coffees and light lunches, evening meals and cocktails.

Serves: 4

Ingredients:
2oz butter
2oz plain flour
Juice of ¼ of a lemon
½ tsp mustard powder
2oz butter
9oz cheese (a mixture of parmesan, strong cheddar and goat's cheese
3fl oz whipping cream
3 egg yolks
Salt and pepper
10 egg whites
Splash of truffle oil
7fl oz Milk
Olive oil
Salt and pepper
Handful of spinach

Method:
1. Butter 8 ramekins with 1oz of butter, then use 1oz plain flour to cover the inside of the ramekins completely. Tap out the excess flour and set aside.
2. Gently melt 1oz butter in a pan, and stir in 1oz plain flour to make roux.
3. In another pan, warm 7fl oz milk and add the ½ tsp mustard powder, then slowly whisk this into the roux to make béchamel sauce (white sauce).
4. Add 9oz grated cheese, and whisk to make a smooth cheese sauce. Set aside to cool.
5. When cooled, fold in the 3 egg yolks.
6. Whip up 10 egg whites to a soft peak with a pinch of salt, then gently fold in the cheese sauce mix, and fill the ramekins ? from top.
7. Place the ramekins in a tray with boiling water half-way up (to make a water bath), and bake at 190C for 14 minutes.
8. Leave to cool and turn out onto grease proof paper.
9. Place the soufflés in the oven with a little cream and cheese at 180C for 5 minutes to rise for second time.

To Serve:
Serve on a bed of spinach with croutons toasted in truffle oil.

The Alderley Edge Hotel
Macclesfield Road
Alderly Edge
Cheshire
SK9 7BJ
Tel: 01625 583 033
www.thebrasseriealderleyedge.com