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Cheese soufflé with cumin cheese

Offer your guests a twist on the regular cheese soufflé with this cheese soufflé made from Leidse young matured cumin cheese.

Ingredients

60gMilk powder
340mlWhole milk
240gLeiden young matured cumin cheese
30gPotato starch
1units.itemsPuff pastry
2gSalt
150gPanko green herbs
120gegg yolk ready-to-use

13gAgar agar
1300mlDropshot Double Black
4units.itemsStar anise
silicone mold Tourbillon 9

7gAgar agar
700mlStroopwafel liqueur

100gSmoked eel
3sprigs of red hornweed

Preparation

  1. Defrost a large sheet of puff pastry and grate the cumin cheese.
  2. Mix the milk with the milk powder, salt, and potato starch in a thermoblender until smooth. Heat to 70°C until the milk starts to thicken.
  3. Now add the grated cheese and mix well at 60°C until it is completely smooth and the lumps disappear.
  4. Pour the mixture into a container and let it set in the freezer.
  5. Remove the cheese mixture from the freezer and cut pieces to the desired size.
  6. Cut out the puff pastry with a round cutter.
  7. Brush the puff pastry with egg yolk and place the frozen cheese cube in the center of the pastry.
  8. Cover this with another cut-out piece of puff pastry and press well around the hot cheese mixture.
  9. Cut this out again as a whole, but with a smaller cutter.
  10. Brush the cheese soufflé all around with egg yolk and roll it in the panko.
  11. Fry the cheese soufflé for about 3 minutes at 180°C. Then let it drain on kitchen paper.

  1. Reduce the dropshot with the star anise to 900 ml.
  2. Now add the Agar agar and let it boil briefly.
  3. Pour the mixture into a mold and let it cool completely in the refrigerator.

  1. Reduce the stroopwafel liqueur to 500 ml.
  2. Now add the Agar agar and let it boil briefly.
  3. Pour it into a mold and let it cool well in the refrigerator.

  1. Remove the licorice gel from the mold and place it on the plate.
  2. Place the fried cheese soufflé next to the licorice gel.
  3. Pipe a few nice dots of stroopwafel gel between the dish.
  4. Cut the smoked eel into fine julienne strips.
  5. Decorate the dish with a few strands of eel.
  6. Garnish the dish with a few sprigs of red hornweed.