Following a rebrand from Brasserie Bar Co last summer, renowned celebrity chef Raymond Blanc remained in charge of menu evolution at Heartwood Collection, while Richard Ferrier was made CEO after more than a decade with the company.
The award-winning business, which scooped two accolades at the Publican Awards earlier this year, has gone from strength to strength since then and now operates more than 20 pubs in the UK, including two with rooms.
On the menu at most Heartwood sites, its cheese soufflé has proved popular across its estate. While the group opts for Ford Farm Coastal Cheddar, any extra mature cheddar can be used in the recipe.
A representative for Heartwood told the MA: "The twice-baked cheese soufflé is one of Heartwood's signature dishes with its chefs baking several hundred thousand every year across the Heartwood estate.
"The use Coastal Cheddar from Ford Farm cheddar, aged for up to 15 months, gives the dish a rich flavour that pairs well with a robust red such as a French Malbec from Languedoc."
Here, we look at how other operators and create the serve.
Ingredients (makes 6 servings):
- 40g butter plus extra for greasing
- 290ml whole milk
- ¼ onion
- 1 sprig fresh thyme
- 3 cloves
- 1 bay leaf
- Pinch freshly grated nutmeg
- 40g plain flour
- Pinch cayenne pepper
- 120g extra mature cheddar of your choice plus extra to sprinkle
- 4 medium eggs, separated
- 200ml double cream
You will also need:
- 6 x 175ml ramekins
Method:
- Brush the ramekins liberally with melted butter. Preheat the oven to 180°/fan160°/gas 4 and put a kettle of water on to boil. Heat the milk, onion, thyme, cloves, bay leaf and nutmeg until steaming. Pass through a sieve.
- Melt the butter in another pan, then stir in the flour and cayenne pepper to make a roux. Cook for 3-4 minutes, stirring, until the mix smells biscuit-y.
- Remove the pan from the heat and add the strained milk to the roux a little at a time, stirring constantly. Return to the heat and cook for another 4-5 minutes until the sauce is thick
- Remove the pan from the heat again and stir in the grated cheese until fully incorporated into the sauce. Leave to cool slightly.
- Add the egg yolk and beat well. Season. Leave to cool to room temperature.
- In a clean, dry mixing bowl whisk the egg whites to medium peaks with a balloon whisk or electric hand mixer
- Use a large metal spoon to fold the egg whites into the cheese mixture, start by folding in one spoonful and then fold the rest in a third at a time
- Spoon into the ramekins, filling them two-thirds of the way up
- Place the ramekins in a deep roasting tin and pour the boiling water from the kettle into the tin so that it comes halfway up the sides of the ramekins
- Transfer to the oven and bake for 15 minutes or until golden and set but with a slight, uniform wobble. Leave to cool.
- Once cool, run a knife around the edge of the soufflés and tip each one upside down into a small ovenproof serving dish. Turn the oven up to 220°/fan 200°/gas 7.
- Season the cream and pour it over the soufflés
- Sprinkle generously with the grated cheese and bake in the oven until the cheese is melted and starting to crisp up
- Serve straight away
See the previous Dish Deconstructed, featuring a recipe from Tom Kerridge, here.
To take part in the Morning Advertiser's Dish Deconstructed series please contact rebecca.weller@wrbm.com
