So, it's been a while... I am now back at Uni, ready to commence a second year of maths and economics. The Chocolate and Red Wine cake (courtesy of Claire Clarks' amazing cookbook) won first prize in the local Village Show. (I added a chocolate ganache filling to give the cake a little extra height). And if you should decide to make this cake, I highly advise sieving the redcurrant jam used for glazing the cake; unsieved jam resulted in a inelegant glaze.
I finally managed to track down "Abondance" from Norbiton Cheese. Not that it was quite that straightforward; I ordered the cheese then recieved a 'phone call to say that it was not in stock, so my order will be refunded. Which it was. Then the cheese arrived. Hats off to them, the cheese arrived in fairly good condition, proving wrong my concerns about the hygeine of ordering cheese online.
Abondance proved to be a hard cheese with the texture of Parmesan, but the taste of Gouda. I made a Abondance and Spinach Souffle with it:
About 80g of Abondance was more than enough to flavor 500mls of white sauce souffle base. As you can see, I did not precook the spinach, which would have given a better result.
Still looking for an "Apricot-Pays". And now onto "Absinthe"...
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