Roquefort Souffles (Souffles Au Roquefort)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons unsalted butter 2 tablespoons plain flour 225ml/8 fl oz milk
85g/3 oz Roquefort cheese, crumbled freshly ground black pepper grating of fresh nutmeg
4 egg yolks 5 egg whites



1 Melt the butter in a saucepan. Stir in the flour and cook it gently for 2 to 3 minutes without allowing it to colour. Remove the pan from the heat, add the milk all at once and stir well with a wooden spoon. Return to a medium heat and stir until thickened and bubbling. Boil gently for 1 minute. Mix in the cheese, pepper and nutmeg, remove from the heat and stir until smooth. Beat in the egg yolks and set aside until ready to cook the souffles.
2 Preheat the oven to 190C/375F/gas mark 5. Butter four souffle dishes, 225g/8 fl oz in capacity.
3 Beat the egg whites in a bowl until stiff peaks form, but do not over-beat them. Fold in 2 heaped tablespoons of egg white into the cooked sauce, then pour the sauce down the side of the egg white bowl. Using a large metal spoon, combine the egg whites and sauce lightly and thoroughly, using an over-and-under folding action rather than stirring. When completely combined, pour the mix into souffle dishes and run a round-tipped knife blade around the souffle, about 1 cm/1/2 in from the edge. Place the dishes on a baking sheet. Bake for about 15 minutes, until the mix rises and is golden brown. Transfer the souffle to warmed plates and serve immediately.

Back