Twice Baked Roquefort Soufflés Recipes

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TWICE-BAKED ROQUEFORT SOUFFLéS



Twice-baked roquefort soufflés image

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

50 g (2oz) (2 oz) butter, plus extra for greasing
50 g (2oz) (2 oz) plain white flour
300 ml (10 fl oz (½ pint)) (1/2 pint) milk
125 g (4oz) (4 oz) Roquefort cheese, crumbled
4 large eggs, separated
Salt and ground black pepper
200 ml (7 fl oz (⅓ pint)) (7fl oz) double cream or crème fraîche
Salad leaves to garnish

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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