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Twice-Baked Blue Cheese Soufflés

Twice-Baked Blue Cheese Soufflés

Recipe by Julie Le Clerc

Twice-Baked Blue Cheese Soufflés

Serves 4

60g Lewis Road Creamery salted butter, plus extra for greasing ramekins

1/3 cup Girolomoni '00' flour

350ml full cream milk, warmed

125g blue cheese, such as Mt Eliza Blue Monkey or Cartwheel Creamery Blue Rhapsody

Sea salt and freshly cracked black pepper

4 eggs, separated

For serving: 

200ml Lewis Road Creamery cream

50g finely grated Parmigiano Reggiano


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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