Ashley Thai Blue Cheese Soufflé Recipe

Blue Cheese Soufflé

Blue Cheese Soufflé
Perfect for the blue cheese lover, this pillowy cheese soufflé recipe is full of creamy chunks of Roquefort blue cheese. A great addition to a brunch spread or for an intimate date-night dinner.
This recipe serves 6

3 tbsp butter + more for coating
3 1/2 tbsp flour + more for coating
1 cup + 3 tbsp whole milk, warmed
3/4 cups + 1 1/2 tbsp gruyere, grated
1 garlic clove, grated
1/2 tsp nutmeg, grated
1 tbsp white wine
5 eggs, separated
Roquefort blue cheese, broken into small chunks

STEP 1 Prep your ramekins by brushing them with butter and then coating them with flour. Remove the excess flour.

STEP 2 Melt the butter in a saucepan and then add the flour. Stir continuously until the mix has thickened, about a minute. Finally, whisk in the milk until well combined.

STEP 3 Whisk in the grated cheese, garlic, nutmeg, wine and a pinch of pepper. Remove from the heat and add in the yolks, one by one, whisking until incorporated. Preheat the 400 degrees F while the mixture cools.

STEP 4 In a stand mixer, whisk the egg whites until they form stiff peaks. Then, gently fold the egg whites into the cooled cheese mixture.

STEP 5 Fill ¾ of the ramekins with the batter. Add in blue cheese, pushing down the chunks, so they aren't visible on the top. Place in the oven and allow to cook for 15 - 20 minutes. Do not open the oven door during this time.

FIN. Serve immediately.

Special kitchen equipment needed:
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