Twice Baked Roquefort Soufflés Recipes
TWICE-BAKED ROQUEFORT SOUFFLéS
This cheese soufflé recipe makes light individual desserts and would be ideal to serve for afters at a dinner party!
Categories soufflés recipe dessert recipes individual dessert recipe savoury sunday baking weekend meal treat
Time 55m
Yield 6-8
Number Of Ingredients 8
Steps:
- Base-line and lightly butter six to eight 150ml (1⁄4 pint) ramekin dishes (the volume of the mixture is sometimes enough for eight). Melt the butter in a medium-sized saucepan, stir in the flour and mix to a smooth paste. Blend in the milk and bring just to the boil, stirring continuously. Cool a little, then beat in the cheese and egg yolks. Season well (see Cheese tip). Whip the egg whites to a soft peak and fold into the cheese mixture.
- Fill each ramekin three-quarters full with the mixture. Place in a roasting tin and add enough hot water to come halfway up the side of the ramekins. Cook at 180°C (160°C fan) mark 4 for 20min or until firm to the touch. Remove the ramekins from the roasting tin and allow the soufflés to cool for 2hr.
- Lightly butter a baking sheet. Run a round-bladed knife around the edge of the soufflés and carefully turn out on to the baking sheet.
- Add 10ml (1 level tsp) coarse ground pepper to the cream or crème fraîche, then spoon 30-45ml (2-3tbsp) on top of each soufflé. Bake at 200°C (180°C fan) mark 6 for 20-25min or until golden. Serve immediately, garnished with salad leaves. Prepare ahead. Complete to the end of step 3 up to one day ahead, then cool, cover and chill. To serve. Complete the recipe. Try more triple-tested recipes: Twice-baked soufflé salad recipe Cheesey spinach muffins recipe Summer fruit parcels recipe
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