Ingredients 

Serves 4

  • 50g butter
  • 50g plain flour
  • 150ml milk
  • 100g Roquefort cheese, crumbled
  • 2 egg yolks
  • 5 egg whites
  • a few drops of lemon juice
  • 60g brioche crumbs mixed with 40g ground walnuts, salt and pepper

     

Method

  1. Butter 4 ramekins.
  2. Melt butter in saucepan and slowly add flour, stirring constantly until the mixture becomes a light coloured roux. Gradually add milk to make thick bechamel.
  3. Add Roquefort.
  4. Put mixture into metal bowl, fold in egg yolks and season.
  5. Whisk egg whites to soft peaks, add lemon juice.
  6. Carefully fold egg whites into souffle mixture.
  7. Coat each ramekin with brioche crumb and walnut mixture, add souffle mixture.
  8. Place souffles in an oven tray filled with boiling water and bake in the oven preheated to 180C / 350F/ gas mark 4 for 15-20 minutes.
  9. When just risen and firm remove from oven.
  10. Serve with a salad of baby spinach with walnut oil vinaigrette, sliced pears and caramelized walnuts.