LAST week I was privileged to be a guest at the 60th Anniversary celebration of The London School of Hospitality and Tourism.
This is, of course, the modern name for the college where I was lucky enough to start my career. So, it was a delight to see the first and second year students taking over at The Royal Garden Hotel, reminding me that we had a similar experience at The Hilton Hotel, many moons ago.
Indeed, I think there might have only been the one, in those days, in Park Lane!
It was nerve racking as a teenager, with around a thousand guests, and Prince Philip as guest of honour.
I estimated that there were in the region of four hundred guests at The "Garden", and I was impressed to see one of the youngsters from Friends striding confidently around, offering savoury Eccles cakes from the canapé selection.
Was I that confident all those years ago? I don't think so.
We were served a menu of Twice Baked Cheese Soufflé, Fillet of Beef and White Chocolate Tart.
I was impressed particularly with the soufflé, so here is my version:-
Twice baked cheese soufflé
Ingredients (serves 4)
2 tbsp finely grated parmesan
250ml semi-skimmed milk
25g butter [
25g plain flour
150 g grated cheddar cheese
1 large egg yolk
4 large egg whites
Few drops of lemon juice
Pinch of salt
Method
1) Preheat the oven to 350°F. Lightly grease four individual soufflé dishes and coat sides and bottoms of dishes with the parmesan. Place dishes in large roasting pan.
2) Bring milk to boil in heavy large saucepan. Set aside.
3) Melt butter in a small saucepan over medium heat. Add flour and stir until pale golden, about 5 mins.
4) Gradually whisk in hot milk. Bring to the boil, stirring constantly. Reduce heat and simmer for 1 minute. Remove from heat.
5) Whisk in 3[2044]4 of the cheese and egg yolk. Cool slightly.Using electric whisk, beat egg whites, lemon juice and pinch of salt in large bowl until stiff but not dry.
6) Gently fold 1-4 of whites into lukewarm cheese mixture to lighten. Fold in remaining whites.
7) Divide half the soufflé mixture among prepared dishes. Sprinkle 1 tbs cheese over each soufflé. Top with remaining soufflé mixture.
8) Pour enough hot water into roasting pan to come 1- 2 inch up sides of dishes. Bake soufflés until puffed and tops are golden brown, about 15 minutes.
9) Remove dishes from water. Cool for 10 mins. Run a small knife around sides of soufflés. Gently turn them out onto baking sheet. Allow to cool then cover and refrigerate.
10) Sprinkle remaining cheese evenly over soufflés. Bake until soufflés are heated through, about 10 minutes. Serve at once with a little green salad.
