Side Pannel
Stilton Souffle
Ingredients List
- 45 g Plain flour; (1 1/2oz)
- 45 g Unsalted butter; ( 1 1/2oz)
- 250 ml Milk; (9fl oz)
- 90 g Grated parmesan cheese;
- -(3oz)
- 4 Eggs
- Salt
- Cayenne pepper
- A whole lemon; juice of
- 90 g Crumbled stilton cheese;
- -(3oz)
Directions
TO LINE THE MOULD
1 tb Unsalted butter; (softened)
25 g Breadcrumbs; (3/4oz)
20 g Walnuts or hazelnuts;
-(3/4oz)
10 g Grated parmesan cheese;
-(1/4oz)
Preheat oven to 190øC/375øF/gas mark 5.
Butter the souffl”š 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.
1 tb Unsalted butter; (softened)
25 g Breadcrumbs; (3/4oz)
20 g Walnuts or hazelnuts;
-(3/4oz)
10 g Grated parmesan cheese;
-(1/4oz)
Preheat oven to 190øC/375øF/gas mark 5.
Butter the souffl”š 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.
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