Cheese Soufflé, Strawberry and Walnut Salad

Introduction

One of the first dishes I cooked after leaving the home I’d lived in for seven years—moving in with two new friends who welcomed me with open arms—was a cheese soufflé. It takes you back to basics and simplicity, yet still feels grand. Because new beginnings deserve to feel that way too.

Instructions

For the soufflé:

1. Preheat the oven to 190°C. Make a Mornay: melt 3 tbsp butter over medium-low heat.

2. Add flour and whisk to a roux; cook a couple of minutes.

3. Whisk in warm milk gradually until silky.

4. When it just bubbles, cook 2 minutes more and turn off.

5. Off the heat, stir in the three grated cheeses until melted.

6. Season with fleur de sel, nutmeg, chives, white pepper and mustard.

7. Separate the eggs.

8. Beat yolks into the base one at a time.

9. Whisk whites to firm peaks—do not overbeat.

10. Fold whites gently into the cooled cheese mixture.

11. Butter ramekins with 1 tbsp soft butter in upward strokes; coat evenly with breadcrumbs.

12. Fill to the shoulder line (where the vertical ridges end).

13. Run a finger around the rim. Optionally sprinkle more cheese on top.

14. Bake about 25 minutes until risen and golden.

For the salad:

1. Shake finely chopped shallot in a jar with fleur de sel, pepper, mustard, honey, oil and vinegar until emulsified.

2. Roughly chop walnuts and toast in a dry pan until fragrant.

3. Combine walnuts, rocket and quartered strawberries; dress with the vinaigrette.

To serve:

1. Mound salad on the plate.

2. When the soufflé is ready, place the ramekin beside the salad—it will start to fall as soon as it leaves the oven.