This delicious soufflé has been on our menu for as long as we can remember, and every time we think we might take it off there are howls of protests from our regulars. So what better way to celebrate our 30th vintage than to share with you our most popular dish from our restaurant. Enjoy!
Double Baked Blue Cheese Soufflé (Gluten Free)
Serves 8 – 10 depending on mould size
• 120g butter
• 40g rice flour
• 40g potato starch
• 750ml full fat milk
• 220g blue cheese
• 15g salt
• 9 eggs (separated)
• 1 Lt fresh cream
Preheat oven 165oC (fan) or 175oC (no fan)
In a saucepan melt butter, mix in flour stirring frequently until mix starts to
slightly foam with no change in colour. Preheat milk separately in a saucepan or
microwave, add milk to flour and butter mix and stir until mixture thickens.
Add blue cheese & salt and mix until smooth, take off the heat.
Separate eggs and whip whites until soft peaks form. Hand whisk yolks into
blue cheese mix.
Transfer into bowl and gently fold in egg whites, using whisk or rubber spatula.
Grease moulds and place in a tray deep enough to fill with water. Pour mix into
each one leaving ½-1 cm from the top. Fill the tray with hot water.
Bake for approx. 22 minutes or until mix rises and is golden (times will vary
according to mould size). Leave to cool and set. Turn out (upside down) into
gratin dish or a small bowl, pour over 100ml fresh cream over each mould and bake in oven 12 – 15
minutes till golden, light and fluffy.
Garnish with chopped parsley and serve with a pear and rocket salad.