No image available
Member recipe

Twice-baked Roquefort Souffles

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Member recipe by

Servings

Serves 6

The obvious advantage of twice-baked souffle is that they can be done and dusted the day before you need them. Then they rise up again like a dream, with a brilliantly light texture and flavour

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 6 oz (175 g) Roquefort
  • 8 fl oz (225 ml) milk
  • ¼ inch (5 mm) onion slice
  • 1 bay leaf
  • grating of nutmeg
  • 6 whole black peppercorns
  • 1 ½ oz (40 g) butter
  • 1 ½ oz (40 g) plain flour
  • 4 large eggs, separated
  • 5 fl oz (150 ml) double cream
  • salt and freshly milled black pepper
  • To Garnish
  • 6 sprigs watercress

Method

    1. Begin by heating the milk, onion, bay leaf, nutmeg and peppercorns in a medium-sized saucepan till it reaches simmering point, then strain the milk into a jug, discarding the rest now. Rinse out the saucepan, then melt the butter in it.
    2. Add the flour and stir to a smooth, glossy paste, and cook this for 3 minutes, still stirring, until it turns a pale straw colour. Then gradually add the strained milk, whisking all the time, until the sauce is thick and cleanly leaves the sides of the pan.
    3. Then season lightly and cook the sauce on the gentlest heat possible for 2 minutes, stirring now and then. Next remove the pan from the heat and let it cool slightly, then beat in the egg yolks one at a time. Now crumble 4 oz (110 g) of the cheese into the mixture and stir until most of it has melted - don't worry if some cheese is still visible. Put a kettle on to boil and, in a spanking-clean large bowl, whisk the egg whites to the soft-peak stage, then fold a spoonful of egg white into the cheese sauce to loosen it. Now fold the sauce into the egg white using a large metal spoon and a cutting and folding motion.Divide the mixture equally between the ramekins.
    4. Put them in the baking tin, place it on the centre shelf of the oven, then pour about ½ inch (1 cm) of boiling water into the tin. Bake the souffles for 20 minutes, then transfer them to a cooling rack (using a fish slice) so they don't continue cooking. Don't worry if they sink a little as they cool, because they will rise up again in the second cooking. When they are almost cold, run a small palette knife around the edge of each ramekin and carefully turn the souffles out on to the palm of your hand, then place them the right way up on a lightly greased, shallow baking tray. They can now be stored in the fridge for up to 24 hours, lightly covered with clingfilm.
    5. When you are ready to re-heat the souffles, pre-heat the oven to gas mark 4, 350°F (180°C) and remove the souffles from the fridge so they can return to room temperature. Dice the remaining Roquefort into ¼ inch (5 mm) pieces and sprinkle it on top of the souffles, then place them in the oven, on the shelf above centre, for 30 minutes. Then, 2 or 3 minutes before serving, spoon a tablespoon of cream over each souffles and return them to the oven while you seat your guests.
    6. Serve the souffles immediately on warm plates and garnish each with a sprig of watercress.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.