Recipe: Dunsyre Blue Cheese Soufflé

DUNSYRE BLUE IS one of my favourite Scottish cheeses and this is a twist on the classic Roquefort version. Soufflés carry a certain stigma, mainly due to TV shows  over-dramatising them, but they are actually quick and fairly straight forward to knock out. Fresh eggs are vital in this recipe, so make sure to purchase them on the day. This recipe is handy because you can bake them in advance, then double-cook before serving to reheat - ideal for a dinner party. It can also be made with Cheddar or Comté if you aren't a blue cheese lover.

Ingredients (serves 2):

200g Dunsyre Blue cheese

50g butter

50g plain flour

200mls milk

1tsp, Dijon mustard

2 eggs, separated

Parmesan cheese to dust

Salt and white pepper

Method:

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.