Twice-Baked Roquefort Cheese Soufflé
⏳ Time
30 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Twice-Baked Roquefort Cheese Soufflé
Ingredients
- Egg white - 4 pieces
- Milk - 8 fl oz
- Onion - ¼ head
- Roquefort cheese - 6.2 oz
- Bay leaf - 1 piece
- Nutmeg - to taste
- Green peppercorns - 6 pieces
- Butter - 1.4 oz
- Wheat Flour - 1.4 oz
- 10% cream - 5 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
In a medium saucepan, heat the milk, add the onion, bay leaf, nutmeg, and peppercorns. Strain the mixture to remove the spices. Rinse the saucepan and melt the butter in it, then add the flour and stir until a smooth paste forms. Keep on heat, stirring, for 3 minutes. Gradually add the strained milk and stir until the sauce thickens.
Step 2
Season with pepper and salt. Cook on low heat for 2–3 minutes. Remove from heat, let cool slightly, and beat in the egg yolks one at a time. Stir in 110 g of cheese until melted.
Step 3
Put a kettle on the stove. In a large bowl, whisk the egg whites until stiff peaks form. Gently fold a spoonful of the egg white mixture into the cheese sauce. Gradually fold the cheese sauce into the egg whites.
Step 4
Divide the mixture evenly among 6 ramekins and place them in a baking dish. Fill the dish with boiling water up to 1 cm and place in the oven. Bake for 20 minutes. Let cool. Once the soufflés are completely cool, remove them from the ramekins and place them on a greased shallow baking tray, loosely covering with plastic wrap.
Step 5
Before the second baking, preheat the oven to 356°F. Cut the remaining cheese into 5 mm pieces and sprinkle over the soufflés. Place the baking tray in the oven on the middle rack and bake for 30 minutes. 2–3 minutes before the end of baking, add a tablespoon of sour cream on top of each soufflé and return to the oven.
Step 6
Before serving, garnish with watercress.
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