blue cheese souffle

You will need:

100g good quality blue cheese
30g unsalted butter
2 tablespoons cornflour
300ml milk
2 free range eggs
a little extra flour for dusting
salt and pepper

What to do:

Preheat the oven to 180'c - 200'c.

Melt the butter in a large saucepan, over low heat. Add the flour and stir with a wooden spoon to form a paste. Slowly whisk in the milk and the seasonings and continue stirring until you have a sauce consistency. Remove from the heat and add the yolk from the eggs, and the blue cheese. Stir until combined.

Whisk the egg whites with an electric mixer until soft peaks form. Gently stir the whisked egg whites into the blue cheese mixture, taking care not to lose the fluffy texture of the egg whites. Sprinkle the reserved flour into a couple of ramekins. Ladle the egg mixture in and bake for 25 - 30 minutes. Don't open the oven to check on their progress or they won't cook properly.

Would I make this again? Yes. I can't wait to keep working on this recipe. The flavour was just amazing. I used a very bitey blue, and with the fennel salad, it was a delicious entree.