This delicious soufflé has been on our menu for as long as we can remember, and every time we think we might take it off there are howls of protests from our regulars.
120g / 4.2oz butter
40g / 1.5oz rice flour
40g / 1.5oz potato starch
750ml / 25oz full fat milk
220g 8 oz blue cheese
15g / 0.5oz salt
9 eggs (separated)
1 Lt / 1qt fresh cream
Preheat oven 165oC / 330oF (fan) or 175oC / 350oF (no fan).
In a saucepan melt butter, mix in flour stirring frequently until mix starts to slightly foam with no change in colour. Preheat milk separately in a saucepan or microwave, add milk to flour and butter mix and stir until mixture thickens. Add blue cheese & salt and mix until smooth, take off the heat.
Separate eggs and whip whites until soft peaks form. Hand whisk yolks into blue cheese mix. Transfer into bowl and gently fold in egg whites, using whisk or rubber spatula.
Grease moulds and place in a tray deep enough to fill with water. Pour mix into each one leaving ½-1 cm from the top. Fill the tray with hot water.
Bake for approx. 22 minutes or until mix rises and is golden (times will vary according to mould size). Leave to cool and set.
Turn out (upside down) into gratin dish or a small bowl, pour over 200ml fresh cream, bake in oven 12 – 15 minutes till golden, light and fluffy.
Garnish with chopped parsley and serve with a pear and rocket salad.
Serves 8-10 depending on size of mould.
