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Royal Crest


Blue Cheese and Celery Souffle with Sweet Sauternes


(serves 6 in 5" ramekins)
  • 1 pint milk
  • 2 egg yolks
  • 3 oz plain floor
  • 1 oz butter
  • 4 oz blue cheese (see recommendations below)
  • 12 eggs
  • Pinch of celery salt, pinch ground white pepper
  • 1/2 stick celery finely chopped and sweated off
  • 36 white raisins soaked in 50ml sweet sauternes wine, reduce in pan to evaporate 


  1. Set aside 4fl oz of milk, and bring the rest to the boil with butter. 
  2. Separate 10 eggs. Beat together for 1 minute 2 whole eggs with the 12 yolks.
  3. Stir flour into 4 fl oz of cold milk, mix the eggs, blue cheese and celery and pour in boiling milk and butter.
  4. Return the mixture to the pan and whisk over heat until it thickens.
  5. Brush ramekin dishes with butter, lightly dust with plain flour, empty out excess (to prevent mixture sticking).
  6. Place 6 raisins in each ramekin.
  7. Beat 10 egg whites until very stiff, then fold the beaten whites into the hot mixture.
  8. Fill each ramekin leaving 1/4 inch from top.
  9. Bake at 225° F for 25 minutes in a bain marie of hot water.   
RECOMMENDED CHEESES: Blue d'Auvergne, Harbourne Blue, Beenleigh Blue, Mature Stilton