The Malthouse St Tola Souffle

Summary

Yield
Servings
SourceBrian McCormack at the the Malthouse Restaurant in Galway
Prep time5 minutes
Cooking time
Total time5 minutes

Description

A lovely recipe from Brian McCormack at the Malthouse in Galway.

Ingredients

1 kilogram
St Tola Log
450 milliliters
Double Cream
120 grams
Flour
36 grams
Cornflour
3  
Whole Eggs
3  
Egg Yolks

Notes

Serve with a fresh organic salad, beetroot yogurt and candied walnuts.

Instructions

Pre heat oven to 180 degrees.

1. Slowly beat cream and cheese with a paddle in a mixer

2.Add flour and cornflour,

3. Add lightly beaten eggsand mix until smooth. Season with salt

4. bake at 180 degrees for about 6-8 minutes until golden brown on the top and still a little wobbly!