Stilton souffle
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 45 | grams | Plain flour; (1 1/2oz) |
| 45 | grams | Unsalted butter; ( 1 1/2oz) |
| 250 | millilitres | Milk; (9fl oz) |
| 90 | grams | Grated parmesan cheese; (3oz) |
| 4 | Eggs | |
| Salt | ||
| Cayenne pepper | ||
| A whole lemon; juice of | ||
| 90 | grams | Crumbled stilton cheese; (3oz) |
| 1 | tablespoon | Unsalted butter; (softened) |
| 25 | grams | Breadcrumbs; (3/4oz) |
| 20 | grams | Walnuts or hazelnuts; (3/4oz) |
| 10 | grams | Grated parmesan cheese; (1/4oz) |
Directions
TO LINE THE MOULD
Preheat oven to 190øC/375øF/gas mark 5.
Butter the souffl‚ moulds and shake breadcrumbs mixed with crushed nuts to line moulds. Chill in fridge.
Mix butter and flour until smooth and separately boil the milk. Add the butter and flour mixture to the milk, whisking constantly, until smooth.
Leave to cool. Add the parmesan cheese and beaten egg yolks, a little salt and cayenne pepper.
Whisk the egg whites until they are at the soft peak stage. Add a little lemon juice plus about 20g of the stilton cheese. Fold the egg whites into the butter and flour mixture.
Fill each mould to around one third with the mixture and then add one quarter of the remaining stilton. Fill to top of mould. Run your thumb around the top of the mould to separate the mixture from the edge of the dish and bake in the pre-heated over for 13-15 minutes until risen and golden and serve immediately.
Converted by MC_Buster.
Per serving: 325 Calories (kcal); 26g Total Fat; (72% calories from fat); 18g Protein; 4g Carbohydrate; 248mg Cholesterol; 554mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates
Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0n.