An ideal entertaining dish, these light and fluffy blue cheese soufflés can be made ahead and finished with a second bake, just before serving. They are a perfect way to showcase New Zealand blue cheese and support our local cheesemakers. Choose Mt Eliza Blue Monkey for rich, buttery and intense flavours.
Serves 4
60g Lewis Road Creamery salted butter, plus extra for greasing ramekins
1/3 cup 350ml full cream milk, warmed
125g blue cheese, such as Salt and freshly cracked black pepper
4 eggs, separated
For serving:
200ml cream
50g finely grated
Preheat the oven to 180ºC. Thickly butter 4 x 300ml capacity ramekins (or use coffee cups, if necessary) and place in the refrigerator while preparing the soufflé mixture. Melt the butter in a saucepan over medium heat, add the flour and stir until smooth. Pour in the milk while stirring continuously until smooth and then cook gently for 3-4 minutes until thick. Next, stir in the cheese to melt and season to taste.
Cool for 5 minutes, then beat in the egg yolks, one at a time. In a clean bowl, whisk egg whites until soft peaks hold their shape. Stir one-third of the egg whites into the cheese mixture before gently folding in remaining egg whites. Spoon mixture into prepared ramekins; smooth the surface of each. Place ramekins in a baking pan; then half-fill the pan with hot water. Bake for 20 minutes or until golden and risen.
Once cooked, remove to cool for 10 minutes. Run a small knife around the inside edge of each; invert and turn out onto a tray lined with baking paper. Cover and refrigerate until required. Soufflés will keep refrigerated for up to 2 days but bring to room temperature before second baking.
To serve, heat the oven to 190ºC. Transfer soufflés to 4 individual, shallow oven dishes. Pour 50mls of cream over each soufflé and sprinkle each with 2 Tbsp of grated Parmigiano. Bake for 15-20 minutes or until puffed and golden brown. Serve immediately.
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