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Thursday, August 4, 2011

Twice baked blue cheese soufflé


Twice baked blue cheese soufflé
Philisile Mdabe chef lecturer at the SA Chefs Training Academy in Gauteng prepared this soufflé for Pasella – it is perfect for entertaining as the preparation can be done long before your guests arrive.

(Makes 6)

80 g butter plus extra 
25 g finely chopped walnuts
1 c milk
1 bay leaf
40 g flour
3 egg yolks
140 g blue cheese, crumbled
4 egg whites

Grease 6 moulds with melted butter. Coat evenly with finely chopped nuts. Make a thick white sauce by heating the milk with the bay leaf. Melt the butter and stir in the flour. Cook for 1 minute before whisking in the milk. Cook until thickened. Cool the mixture slightly before adding the egg yolks, cheese and season well with salt and pepper. Whisk the egg whites until stiff peaks. Stir in 1/3 of the egg whites to lighten the mixture and fold the rest of the egg whites carefully in. Pour the mixture carefully into the prepared moulds and bake for about 20 minutes at 190ºC or until a skewer comes out fairly clean. Once cool, unmould the soufflé and store it in the refrigerator until ready to serve. Just before serving, place the soufflé in the oven again until puffed and then serve immediately. 

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