Beaufort and Roquefort soufflé

Recette

Preparation 15 minutes

Cooking time 35 minutes

 

Step 1               

Preheat the oven to 200°c. Melt the butter in a saucepan and add the flour, mixing well. Pour in the milk in a thin stream, stirring constantly. It’s easier to mix with a whisk. Leave the mixture to thicken for about 5 minutes. Season with salt, pepper and nutmeg.

Step 2

Cut the cheeses into small cubes and melt them into the béchamel sauce. Separate the egg whites from the yolks and add the yolks to the cheese mixture, mixing well. Whisk the 8 egg whites until stiff and add them gently to the cheese cream.

Step 3
Butter a soufflé dish very carefully so that the mixture can rise as it cooks. Pour it into the tin. Place in the oven and reduce the temperature to 180°C after 5 minutes. Leave to bake for around 35 minutes. The soufflé should be well risen and the centre should remain soft.

 

Remember to butter your tin well before pouring in the mixture, and don’t open the oven door while it’s baking.

♥To be enjoyed with Palmer & Co La Réserve Demi-Sec.

Ingrédients

• 6 eggs plus 2 egg whites
• 50 g butter plus 25 g for the tin
• 50 g flour • 300 ml milk
• 100 g Roquefort cheese
• 100 g Beaufort cheese
• Salt
• Freshly ground pepper
• Generous grating of nutmeg