Harrogate Blue Cheese Souffle

• Heat milk cream and bay 
• Remove bay
• Melt butter in a separate pan
• Add flour to butter and mix well
• Slowly add the milk to the butter flour mix and beat well until flour is cooked out and you have a thick sauce – remove from heat
• Whip white to soft peaks
• Beat egg yolk and cheese into white sauce
• Add in half the whipped white and mix
• Slowly fold in the remain whites

• Once well mixed – season taste and adjust as needed
• Butter and lightly flour dariole moulds
• Fill to 2cm from top 
• Place into a deep tray and fill half way with water
• Place in a pre heat ed oven @ 180°c for 12 minutes
• Allow to cool slightly and tip out allow to cool for later

Poached quince:
• Peel quince and cut sides in to 2cm dice
• Reserve peel and core
• Any additional trim to be used for quince jelly
• Bring the water and sugar and spice to the boil with the cores and peel 
• Allow to cool then strain
• Bring liquid back to the boil and add diced quince – simmer for 6-8 minutes until tender
• Allow to cool and place in kilner jars 

Pickle liquiour:
• Bring sugar, water, vinegar to the boil 
• Wash and dry fennel
• Shave fennel on a mandolin 
• Add to the hot pickle liquor and allow to cool 

To serve:
• Place souffle and cream in an oven safe suitably sized ramekin ( eared dish)
• Bake at 180°c for 7-8minutes until golden and all liquid has gone
• Toss salad items with oil and season well 
• Serve to the side of the souffle