Twice-baked Souffle with Blue Cheese Sauce
By Taste Kitchen Development Chef Ed Warren at Shropshire Food Enterprise Centre
Takes 1 hour 15 mins plus resting time.
60g plain flour
350ml hot milk
100g grated Anstey of Worcester’s Bishops Knot cheese
Sea salt and freshly ground black pepper
4 eggs, separated, plus 1 extra egg yolk
100ml double cream
70g crumbled Mr Moydens Wrekin Blue.
• Heat oven to 180c/gas mark 4. Lightly butter four heatproof soufflé moulds of 250ml capacity.
• Melt the butter in a saucepan, add the flour and stir with a wooden spoon for two minutes over a moderate heat. Add the hot milk gradually, stirring constantly. Add the grated Bishop’s Knot cheese, salt and pepper, and cook gently for five minutes, stirring.
• Remove from the heat, then cool for ten minutes and beat in the five egg yolks, one at a time. Whisk the four egg whites until gently peaky, and fold them in gently.
• Fill each mould to three-quarters full, place in a baking dish and half-fill the dish with boiling water. Bake for 20 minutes on the middle shelf, until golden and risen.
• Cool for five minutes, then run a knife around each one and turn them out on to a lightly buttered ovenproof dish. Cover until needed.
• To serve, heat the oven to 200c/gas mark 6. Gently heat the cream and Wrekin Blue in a small pan and pour over each soufflé. Bake for 10 minutes, until puffy and golden. Remove, and serve.