A little something special to rustle up over the Easter period, this delicious blue cheese soufflé is sure to impress any visitors.
SERVES 6
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients
- 300ml (10½fl oz) semi-skimmed milk
- 1 bay leaf
- 30g (1oz) unsalted butter, plus extra for greasing
- 30g (1oz) plain flour
- 2 tsp English mustard
- 4 medium free-range eggs, separated
- 150g (5¼oz) Stilton or Blue Castello, crumbled
- 50g (1¾oz) walnuts, chopped
- 50g (1¾oz) watercress leaves, plus extra to serve
Method
- Heat the milk in a saucepan with the bay leaf to just below boiling point. Remove from the heat and leave to infuse for about 30 minutes. Remove bay leaf.
- Preheat the oven to 180C/fan160C/gas
- Butter 6 x 150ml ramekins thoroughly and place into a deep baking tray.
- Melt the butter in a small pan over a low heat, then stir in the flour to form a smooth paste. Remove from the heat and slowly strain in the milk, stirring constantly to make a smooth sauce. Return to the heat and bring to a gentle simmer, stirring. Allow to bubble for a couple of minutes, then transfer to a large bowl and leave to cool for a few minutes.
- Beat the mustard and egg yolks into the sauce and stir through 100g (3½oz) of the blue cheese, the walnuts and the watercress.
- Whisk the egg whites in a clean bowl until they form stiff peaks, then, using a metal spoon, fold a little of the whisked white through the soufflé mix to loosen it. Fold the rest of the egg white gradually into the soufflé.
- Divide the soufflé mix among the buttered ramekins, then top with the remaining amount of cheese then fill the baking tray with boiling water so it reaches halfway up the outside of the ramekins.
- Bake for 20-25 minutes or until the soufflés have risen and are cooked through. Serve with extra watercress on the side.
