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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

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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  • Girolomoni Organic '00' Flour

    Girolomoni Organic '00' Flour


    Finely milled high grade, soft wheat flour, from organically grown Italian wheat. '00' flour has a higher gluten content and fine texture which is perfect for pasta - especially pasta dough for filled pasta where a smooth delicate texture is required.

    The Italians swear by it for cake and biscuit making. We recommend using it in recipes that call for all purpose flour.

    Perfect for pasta, pizza, bread and baking.

    Learn More
    $11.90
    109 -

  • Lewis Road Lightly Salted Butter

    Lewis Road Creamery Lightly Salted Butter


    A rich, yellow, lightly salted butter made locally from the cream of pasture fed Jersey cows.

    Also available unsalted.

    Learn More
    $6.90
    109 -

    Available in-store only

  • Parmigiano Reggiano ~  Freshly Cracked Wedge

    Montanari Parmigiano Reggiano ~ Freshly Cracked Wedge


    Authentic, premium quality Italian Parmigiano from specially selected farms. Aged for at least two years, the taste is tangy, fruity and quite exceptional. Ideal for grating in cooking, especially with pasta, or can be served as a table cheese with a drizzle of Giusti Riccardo balsamic .

    Milk: Cow, unpastuerised
    Origin: Italy

    Also available in a small  or large wedge , or as a whole wheel .

    Please note: Pricing is per kg.

    Our cheese is hand-cut and so it is not possible to meet the exact weight ordered; actual weights may vary +/- 50g.

    Please read our terms and conditions for chilled freight  when ordering cheese. We cannot deliver chilled goods to Rural Delivery addresses.

    Learn More
    $65.90
    109 -

  • Cartwheel Creamery Blue Rhapsody

    Cartwheel Creamery Blue Rhapsody


    A fine blue cheese to jazz up your life! Named by our very own Cheesemonger. Pairs beautifully with Tezza Passito dessert wine.

    Cartwheel Creamery are an artisan cheese-making company from the Pohangina Valley. Owned and operated by Adrian and Jill Walcroft, Cartwheel Creamery is committed to producing outstanding New Zealand cheese using the best milk on offer from local, Manawatu farms.

    Milk: Cow
    Origin: Pohangina Valley, New Zealand

    Please read our  terms and conditions for chilled freight when ordering cheese. We cannot deliver chilled goods to Rural Delivery addresses.

    Learn More
    $34.80
    109 -

  • Mt. Eliza Blue Monkey

    Mt. Eliza Blue Monkey


    Produced in the Saxelby Stilton style, this is a buttery blue with spicy notes. Matured for 6 weeks.

    Their inspiration comes from the use of traditional recipes and methods that date back centuries. They make single farm of origin cheese, with their milk produced on a local farm from a small half-Jersey herd. 

    Milk: Cow
    Origin: Katikati, New Zealand

    Please note: Pricing is per kg but can be cut to size. Whole weight is approximately 1.3kg. Please enter weight required in kilograms i.e. enter 200g as 0.2. Note the minimum weight per piece is 200g. Our cheese is hand-cut and so it is not possible to meet the exact weight ordered; actual weights may vary +/- 50g.

    Please read our  terms and conditions for chilled freight  when ordering cheese. We cannot deliver chilled goods to Rural Delivery addresses.

    Learn More
    $100.00
    109 -

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