I can’t remember when I last made a soufflé, but it wasn’t too difficult and definitely worth the effort.
Preheat your oven to 180C (350F). Generously butter some ramekins then dust with grated parmesan. In a saucepan over low heat melt 3 tablespoons of butter. When the foam subsides add 3 tablespoons of plain flour and cook for a few minutes, whisking constantly to form a smooth sauce. Slowly add a cup of milk and continue to whisk until slightly thickened. Remove the saucepan from the heat. Separate 5 eggs. Take 4 egg yolks and beat them lightly. Whisk a spoonful of the hot butter-flour mixture into the egg yolks then add them to the saucepan and incorporate well. Add ½ a teaspoon of salt, freshly ground pepper to taste and 1 teaspoon of dry mustard powder. Whisk in 170g (6 oz) of crumbled blue cheese (I used Stilton). In another bowl beat 5 egg whites and a pinch of cream of tartar until they hold soft peaks. Add a ¼ of the egg whites to the saucepan and gently fold them into the cheesy mixture with a spatula then add the remaining whites in 3 batches, folding them in very gently. Divide the soufflé mixture evenly among the prepared ramekins. Bake for 25 minutes. The tops should be golden and the centres should still wobble slightly.
I served the soufflés with a spinach salad and sautéed fresh shitake, oyster, king and enoki mushrooms.
michelle picker cooks 