Bleu d'Auvergne and mature cheddar cheese soufflé

September 28, 2018

Bleu d'Auvergne and mature cheddar cheese soufflé

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fresh from the oven - Bleu d'Auvergne and mature cheddar soufflé

making the roux for the cheese soufflé

Bleu d'Auvergne and mature cheddar cheese soufflé

The soufflé is a classic French recipe. Perfect for brunch, lunch or supper, and not as complicated as it's reputation would have you believe. As long as you get the egg whites light and fluffy and stir in carefully you will have a nice rise to your soufflé.

I have added a combination of our favourite cheeses here - a mixture of a local blue cheese - Bleu d'Auvergne, and a British mature Cheddar cheese. Any mixture of fully flavoured cheeses would work well too.

ingredients:
45g butter (plus extra for greasing)
45g plain flour
300ml milk
75g grated mature cheddar cheese
75g Bleu d'Auvergne cheese crumbled/finely chopped
4 large eggs
1 tsp Dijon mustard
salt and pepper
pinch of cayenne/chilli flakes
grating of nutmeg

method:

grease 6 x 150ml ramekins or 1 x 600ml ramekin dish

to make the roux sauce base add the butter and flour to a sauce pan and mix until well combined over a medium heat, before gradually adding the milk to make a thick sauce.

take the sauce off the heat then add the salt, pepper, cheese, cayenne/chilli, nutmeg and Dijon mustard and mix well. Leave to cool slightly before adding the egg yolks one at a time, mixing well. Leave to cool to at least lukewarm/room temperature before the next stage.

preheat the oven to 180C (fan 160C/350°F/Gas 4). Add a baking tray to the oven at the same time to heat up.

whisk the egg whites in a separate bowl until they are thick and fluffy. Fold carefully into the cheese and egg yolk mixture until well mixed.

pour the mixture into the prepared ramekin/s and place these in the pre-heated oven and baking tray. Bake for 15-30 minutes (depending on the size of the ramekin being used) until well risen and golden. There should still be a slight wobble to the finished soufflé.

good served with a fresh green salad and crusty bread. Bon appetit!

recipe adapted from Mary Berry Cheese Soufflés