Roquefort Souffle

Le souffle au Roquefort

For  12 Ramequins


150g butter

150 g Plain sieved flour

450ml full fat milk…of course!

6 Eggs yolk

15 egg white beaten to a soft peak

1 lemon juice

60 g breadcrumbs croissant or brioche will be good but plain bread will do the trick

40 g Finely chopped walnut

300 g Roquefort blue cheese

Salt, pepper, fresh grated nutmeg

Prepare a classic béchamel sauce with the milk, butter and flour.

Add the cheese and the eggs yolks, season with salt, pepper , nutmeg

With some melted butter, line the ramequins then spread the breadcrumbs to coat the inside on the ramequins

Carefully add the egg whites to the bechamel

Pour into the ramequins

Place in a warm bain -marie, then bake in the pre-heated oven at 160 degree for 30/35 minutes

Let cool, then take out of the mould and chill

Can be kept for  3 to 4 days in the fridge

To serve place in the oven at 170 degree for 10-12 minutes
Can be served with a side salad of walnuts ,pear and chicory…..on a bed of creamed spinach…
Replace the Roquefort with a good quality goat cheese….
Great cold for a picnic or the the kids lunch box….

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