blue cheese soufflé

serves 4

15 g butter, melted

30 g butter

30 g plain flour

250 ml milk

125 g blue cheese, mashed

4 egg yolks

grated nutmeg

5 egg whites

Preheat the oven to 200°C (400°F/Gas 6). Cut a strip of greaseproof paper long enough to fold around a 1.25 litre soufflé dish, then fold in half and tie around the dish so it sticks 2–3 cm above the top. Brush the inside of the dish and the collar with the melted butter and place the dish on a baking tray.

Melt the butter in a heavy-based saucepan and stir in the flour to make a roux. Cook, stirring, for 2 minutes over low heat without allowing the roux to brown. Remove from the heat and add the milk gradually, stirring after each addition until smooth. Return to the heat and bring to the boil. Simmer, stirring, for 3 minutes, then remove from the heat.

Stir the cheese into the sauce until it melts (it might separate but keep stirring—it will correct itself). Beat in the yolks, one at a time, beating well after each addition. Season with nutmeg, salt and pepper and pour into a large mixing bowl.

Whisk the egg whites in a clean dry bowl until they form soft peaks. Spoon a quarter of the egg white onto the soufflé mixture and quickly but lightly fold it in, to loosen the mixture. Lightly fold in the remaining egg white. Pour into the soufflé dish.

Bake for 20–25 minutes, or until the soufflé is well risen and wobbles slightly when tapped. Test with a skewer through a crack in the side of the soufflé—the skewer should come out clean or slightly moist. If the skewer is slightly moist, by the time the soufflé makes it to the table it will be cooked in the centre. Serve immediately.