Sauternes, the traditional match for the ewe’s milk blue cheese Roquefort, is a classic French sweet wine made from botrytis-affected semillon, sauvignon blanc and muscadelle grapes in Bordeaux. Along with the powerful but heavenly taste of the moulds in your mouth (the penicillium roquefortii green/blue mould of the cheese and the dusting of botrytis cinerea mould on the grapes), the creamy saltiness of the cheese makes a luscious foil for the intense sweetness of the wine. Sauternes or Australian botrytis semillon goes well with a dish based on fruit, cream or vanilla, with just a touch of caramelisation: tarte Tatin, for example, or crème brûlée. This dessert is perfect, whichever way you look at it: cheesy and fruity at the same time. Needless to say, the more you spend on your Sauternes or botrytis semillon the better. – Max Allen
The creamy saltiness of Roquefort is the perfect foil for this intensely sweet wine traditionally made in Bordeaux.
Ingredients
Sauternes quince
Method
Main
1.For Sauternes quince, combine sugar, Sauternes, orange peel, vanilla bean and seeds, 1 tsp sea salt and 250ml water in a saucepan and bring to the boil, stirring over medium heat to dissolve sugar (3-5 minutes). Add quince, reduce heat to low and cook until pink and tender (45 minutes-1 hour). Transfer quince to a bowl. Bring cooking liquid to the boil, cook over medium heat until reduced by half (5-10 minutes) and pour over quince. Cool to room temperature.
2.Preheat oven to 180C. Butter six ½-cup capacity dariole moulds, dust sides with ground walnuts, shake off excess and discard. Combine milk and bay leaf in a saucepan, bring to the boil, set aside and keep warm. Meanwhile, melt butter in a heavy-based saucepan, add flour, stir continuously until mixture starts to brown (1-2 minutes). Gradually add milk, whisking until smooth, then bring to the boil, stirring continuously until thick and mixture comes away from side of pan (2-3 minutes). Remove from heat, stir in egg yolks one at time, beating well after each addition, season to taste and set aside for 5 minutes, then crumble 80gm of Roquefort into mixture and stir to combine. In a separate bowl, whisk eggwhites and a pinch of salt until soft peaks form. Fold one-third of the eggwhite into cheese mixture then fold through remaining eggwhite. Spoon mixture into prepared moulds and bake until puffed and golden (15-20 minutes). Stand for 5-10 minutes to cool slightly then invert onto a baking paper-lined oven tray.
3.Thinly slice remaining Roquefort into 6 pieces, place a piece on each soufflé and bake until just melted (3-5 minutes). Serve immediately with poached quince.
