RECIPES
INGREDIENTS •750ml bottle red wine (we love a garnacha or carménère!) •1 cinnamon stick •2 star anise •4 cloves WINTERY CONCOCTION FROM THIS ST IVES CULINARY STAPLE THE RIVER TERRACE’S MULLED WINE WHIP UP A WONDERFUL,
•1/8 tsp of grated nutmeg •1in slice of peeled ginger •1/2 sliced orange •3-4 tbsp caster sugar STEP-BY-STEP GUIDE
Throw all the ingredients into a pot and let it come to a simmer over low heat for ten to 15 minutes. Let it further infuse for at least 30, but the longer the better!
STEP-BY-STEP GUIDE Butter six 175ml ramekins; heat the oven to 170°C fan. Heat 290ml milk in a saucepan with one quarter onion and a pinch of nutmeg until steaming. Remove and discard the onion. Melt 40g butter in another pan, stirring in 40g flour, a pinch of mustard powder and cayenne and one teaspoon Dijon mustard. Simmer for three to four minutes. Remove from the heat and add the milk slowly. Leave to cool for five to ten minutes. Mix in 80g grated cheddar, 100g grated gruyère and four egg yolks, and season. Whisk four egg whites to medium peaks. Fold into the cheese mixture: start with a third, then the rest in thirds, using a metal spoon. Spoon into the ramekins, filling two-thirds. Stand in a deep roasting tin and pour hot water halfway up. Bake for 15 minutes or until golden. Leave to cool, then run a knife around the edges, tipping upside down onto the flat palm of your hand. Place upside-down on a lined baking tray, then chill. Half an hour before eating, heat the oven to 200°C fan. Put each soufflé in a small ovenproof serving dish. Season 200ml cream, then cover the soufflés. Sprinkle over extra grated cheeses and bake for ten minutes. The Wine Rooms’ Cheese Soufflé LIGHT, FLUFFY AND LOADED WITH CHEESE – THIS DELICIOUS FESTIVE APPETISER IS ON THE MENU AT THIS EATERY UNTIL THE NEW YEAR
CAMBSEDITION.CO.UK DECEMBER 2022 61
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