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Australia, 2005
Walnut Grove Recipes
Roquefort Soufflé
Serves 4
- butter (enough to grease 4 ramekins)
- 50g plain white flour
- 150ml milk
- 50g butter
- 100g roquefort cheese
- 2 egg yolks
- 5 egg whites - peaked
- 100g fine breadcrumbs
Method
1. Butter the four ramekins with the softened butter then place in fridge or freezer to set. Repeat the process three times so there is a good layer of butter on each ramekin - then sprinkle each one with fine breadcrumbs.
2. Melt the 50g of butter in a saucepan then add the flour, stir well with a wooden spoon over a low heat for a couple of minutes then slowly add the milk stirring constantly. Cook until you have a smooth thick white sauce.
3. Remove from heat, and crumble the roquefort into the sauce along with the egg yolks and beat until smooth.
4. Transfer mixture into a clean bowl, then fold in the peaked egg whites one third at a time. Season with salt & pepper.
5. Place into the buttered ramekins until each ramekin is full, and smooth the top off with a pallet knife until it is flat. A good tip is then, with your thumb & finger, wipe the edge of each ramekin clean. This will help it to rise evenly and look neat when cooked.
6. Place in a roasting tray with 1cm of hot water in it, and back in a preheated oven to 180° and cook for 15 to 20 min's. Serve immediately.
Serving Suggestions
This is a nice dish to have for lunch with perhaps a pear, roquette and walnut salad or as a starter perhaps reduce the portion size by using smaller ramekins (you will probably get six portions) and again serve it with simply dressed roquette leaves. A quick tip when you are making these soufflé's - it is important not to over whip your egg whites because if you do it makes it incredibly difficult to fold them in without it being grainy. So as you are whipping your egg whites, as soon as they hold their shape in a soft peak stop whipping them. You could use this recipe for other savoury soufflé's, just replace the roquefort with another cheese or ingredient.
Advanced Preparation
The base of the soufflé (i.e. the white sauce and cheese - up to the point before adding the egg whites). The egg whites always need to be folded in at the last minute but you will find it is much easier to do this when the base mixture is at room temperature - so not straight from the fridge.
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