Blue cheese souffle

  • Preparation Time15 mins
  • Cooking Time40 mins
  • Serves2
  • DifficultyEasy
45g unsalted butter, plus extra for greasing the dish
25g finely grated Parmesan, plus extra for sprinkling
25g plain flour
240ml scalded milk
Salt and freshly ground black pepper
Pinch of cayenne pepper
Pinch of nutmeg
4 extra-large egg yolks, at room temperature
85g Roquefort cheese, chopped
5 extra-large egg whites, at room temperature
1/8 tsp cream of tartar
1) Preheat the oven to 200C/Gas 6. Butter the inside of an 2L souffle dish (19cm in diameter and 8cm deep) and sprinkle evenly with Parmesan.

2) Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes.

3) Off the heat, whisk in the hot milk, 1/2 tsp salt, 1/4 tsp black pepper, the cayenne and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

4) Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the Parmesan and transfer to a large mixing bowl.

5) Put the egg whites, cream of tartar and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until it forms firm, glossy peaks.

6) Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven.

7) Turn the temperature down to 190C/Gas 5. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

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