Iced Cheese Soufflé (Parmesan and Gruyère)

Ingredients

• 3 ounces Parmesan cheese, finely grated (Grate as finely as possible for a smooth texture; a microplane or fine box grater works well.)
• 2 ounces Gruyère cheese (Grate finely, matching the Parmesan; Gruyère adds a mild, nutty flavour.)
• 1 good pinch Salt (A good pinch is roughly ¼ teaspoon; adjust to taste.)
• 1 dust (very small pinch) Coralline pepper (or mild cayenne pepper) (Marshall's coralline pepper was a mild decorative red pepper. Substitute a very small pinch of mild cayenne or sweet paprika.)
• 1 dust (very small pinch) Caster sugar (Just a tiny amount to balance the savoury flavours; use fine caster sugar.)
• 0.5 pint (approximately 285 ml) Strong aspic jelly (liquid, cooling but not set) (Use a shop-bought aspic jelly powder prepared to a strong concentration, or a strongly set gelatine-based savoury jelly. The jelly must be cooled until it is just beginning to thicken but is still pourable, then whipped until spongy.)
• 0.75 pint (approximately 425 ml) Double cream, stiffly whipped (Whip the cream to stiff peaks before adding to the mixture. Double cream whips most reliably.)
• 1 dessertspoon (approximately 10 ml) White tarragon vinegar (Marshall's white tarragon vinegar was a mild, herb-infused white vinegar. Substitute white wine vinegar with a small pinch of dried tarragon if unavailable.)
• 1 few tablespoons Browned breadcrumbs (Toast fine breadcrumbs in a dry pan or oven until golden and crisp.)
• 1 small sprig per soufflé Fresh watercress (or light salad leaves, scalloped cucumber, or radish) (Use crisp, fresh watercress sprigs for garnish, or substitute any delicate light salad leaf, thinly sliced scalloped cucumber, or radish slices.)

Instructions

1. 1Take your individual soufflé cases (small ramekins or china cups, approximately 150–180 ml capacity each). Cut strips of baking parchment or greaseproof paper approximately 6 cm (2½ inches) wide and 20 cm (8 inches) long — one strip per case. Wrap each strip tightly around the outside of the case so that it extends about 3–4 cm above the rim, creating a collar. Secure the paper collar firmly in place with an elastic band or kitchen string. This collar will support the soufflé mixture above the rim of the case, giving it the classic risen soufflé appearance once it sets. Set the prepared cases aside on a flat tray that will fit in your freezer.
2. 2Into a large, clean mixing bowl, add the 3 ounces of finely grated Parmesan cheese and the 2 ounces of finely grated Gruyère cheese. Add a good pinch of salt (roughly ¼ teaspoon), a very small pinch of coralline pepper or mild cayenne pepper, and a very small pinch of caster sugar. Stir these dry ingredients together briefly with a spoon or spatula until evenly combined.
3. 3Prepare your aspic jelly according to the packet instructions, using a strong concentration as directed. Allow it to cool at room temperature, stirring occasionally, until it is just beginning to thicken to a syrupy consistency — it should coat the back of a spoon lightly but still be pourable (this is the critical 'cooling but not set' stage). Once at this stage, use a whisk to beat the aspic jelly vigorously until it becomes pale, airy, and spongy in texture, resembling a soft foam. Do not allow it to set fully before whipping. Pour and fold this whipped aspic jelly into the cheese and seasoning mixture, stirring gently until combined.
4. 4In a separate bowl, whip the 3/4 pint of double cream to stiff peaks using an electric hand whisk or a balloon whisk — the cream should hold its shape firmly when the whisk is lifted. Add the dessertspoon of white tarragon vinegar to the cheese and aspic mixture, then immediately add the stiffly whipped cream. Working quickly so that the aspic does not begin to set before the mixture is piped, fold and stir the cream and vinegar into the mixture using a spatula, combining everything together swiftly but thoroughly until uniform.
5. 5Spoon the soufflé mixture into a large piping bag fitted with a large plain round nozzle (approximately 1.5–2 cm diameter). Working quickly while the mixture is still fluid, pipe the mixture into each prepared soufflé case, filling each one to about three-quarters of the total height of the paper collar — that is, the mixture should sit noticeably above the rim of the case itself but not quite reach the top of the paper collar. This allows room for the mixture to set in a domed shape above the rim, mimicking the classic risen soufflé appearance. If you do not have a piping bag, carefully spoon the mixture in using a dessertspoon.
6. 6Carefully transfer the tray of filled soufflé cases to the freezer. Place them on a level shelf so the mixture does not spill. Freeze for approximately 45 minutes, or until the soufflé mixture is firmly set throughout. It should feel solid when gently pressed on the top with a fingertip. Do not leave them much longer than needed or the texture may become too icy; they should be set but still have a light, creamy consistency rather than being rock hard.
7. 7When you are ready to serve, remove the soufflé cases from the freezer. Carefully cut or slip off the elastic band or string securing each paper collar, then gently peel the paper away from each case. The soufflé mixture should now stand proud above the rim of the case, resembling a risen soufflé. Working quickly so the soufflés do not soften too much, sprinkle a few browned breadcrumbs over the top of each soufflé. The breadcrumbs add a pleasant light crunch and a visually attractive finish.
8. 8Place a small sprig of crisp fresh watercress, or a light salad leaf, or a slice of scalloped cucumber, or a slice of radish on top of each soufflé as a garnish. Arrange the finished soufflé cases on a serving plate or board and bring to the table immediately. These iced cheese soufflés are best served straight from the freezer as a savoury course, a sophisticated party dish, or a light supper item.