Ingredients (serves 2):
200g Dunsyre Blue cheese
50g plain flour
1tsp, Dijon mustard
2 eggs, separated
Parmesan cheese to dust
Salt and white pepper
1) Pre-heat oven to 200C. Butter ramekins, ensuring you stroke upwards to encourage the soufflé to rise. Drop in the Parmesan (you could use breadcrumbs) and roll around in your hand to coat evenly.
2) Make a roux by melting the butter and adding the flour. Beat together and cook for two minutes to eliminate the floury taste. Add the mustard and mix in, add the milk gradually, whisking to ensure a smooth mixture. Set aside to cool slightly.
3) Beat the egg yolks into the mix and crumble in the blue cheese. Whisk thoroughly until cheese has melted then season. The cheese is slightly salty, so only a little is needed.
4) Next, whisk eggs to soft peaks. Using a large spoon, put a dolop of the egg white into the mixture and gradually incorporate with a spatula. Spoon in the rest of the egg whites.
5) Fill the ramekin and run your thumb around the outside of the mix. Place in the over for 20-25 mins until risen.
6) If reserving for later, take the soufflé out of the moulds and place on a cooling wire. Place back into the over for 6-7 mins to reheat.
7) Serve with a pear, rocket and walnut salad or goes well as a side for beef.
This one looks a bit rustic, but tasted awesome! Happy cooking!
Visit http://www.erringtoncheese.co.uk/ for a list of stockists or pop into any branch of I.J. Mellis Cheesemongers.