Apple and Wensleydale souffle with Butterscotch sauce.....yum

Ingredient:

1/2 tbsp of flour
15g butter
100ml good quality of apple juice
50ml calvados
25g Wensleydale cheese
2 egg yolks
2 egg whites

For butterscotch
2 tablespoon of single cream
40g butter
2tbsp light muscavado cream


Method
To make the souffle

1. In a saucepan on low heat, melt the butter
2. When melt, add the flour to make paste( do not let it color to a roux). Then add the calvados and whisk on low heat for a few minutes until the mixture thickens a bit
3. Add the cheese cut into small pieces and continue whisking until the cheese is incorporated. Add the yolks and continue whisking until the mixture thickens a bit and leave it to cool a bit
4. Butter 4 ramekins and pre - heat the oven to 200 Celsius. Whisk the egg whites until stiff and gently incorporate intop the souffle mix
5. Pour in the ramekins and put it in the oven for approximately 20 minutes( depending on your oven )
6. While cooking, prepare the butterscotch

Making the butterscotch
On low heat, melt the butter in a small saucepan.When melted, add the brown sugar and stir with wooden spoon until melted. Continue stirring until the mixture foams. Add the cream while stirring


To serve
Pour the butterscotch into a small cup or egg cup on a plate and place the souffles, straight out of the oven on the plate. Best eaten if you dip your spoon in the butterscotch then scoop out a bit of souffle!