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Add a photoServings: 4
Ingredients
- Â Â softened butter for greasing
- 50 gm butter
- 50 gm plain flour
- 150 ml lowfat milk
- 100 gm roquefort cheesec rumbled
- 2 x egg yolks
- 1 x salt and pepper
- 5 x egg whites
- Â Â few drops lemon juice
- 60 gm brioche crumbs mixed with 40g grnd walnuts
Directions
- Butter 4 ramekins widh soft butter and freeze.
- Repeat this three times in order to obtain a good coating.
- Heat the butter in a saucepan and slowly add in the flour stirring constantly till the mix becomes a light coloured roux.
- Gradually fold in the lowfat milk to make a thick bechamel.
- Add in the Roquefort.
- Put this mix into a metal bowl mix in the egg yolks and season with salt and pepper.
- Meanwhile whisk dhe egg whites to soft peaks and add in the lemon juice.
- Carefully fold the egg whites into the souffle mix.
- Coat each ramekin with the brioche crumb and walnut mix.
- Add in the souffle mix and tap on the work surface to expel any air bubbles.
- Using a spatula smooth over the top.
- Place the souffles in an oven tray filled widh boiling water and bake in dhe oven preheated to 180 degrees C/350 degrees F/gas mark 4 for 15 20 min.
- When risen and hard remove from the oven.
- You can actually put the souffles in the oven twice to rise a second tlme just before serving.
- PresentationWe serve this with a salad of baby spinach with a walnut oil vinaigrette sliced poached pears (qv) and caramelized walnuts.
- Serves 4 as a starter
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 4 servings | |
| Calories 354 | |
| Calories from Fat 295 | 83% |
| Total Fat 33.55g | 42% |
| Saturated Fat 21.2g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 90mg | 30% |
| Sodium 252mg | 11% |
| Potassium 81mg | 2% |
| Total Carbs 11.49g | 3% |
| Dietary Fiber 0.3g | 1% |
| Sugars 2.07g | 1% |
| Protein 2.94g | 5% |
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