Twice-Baked Roquefort Souffle

 twice-baked roquefort souffle

Serves 6

1/4 cup (25g) hazelnut meal

225ml milk

75g unsalted butter, softened

1/2 cup (75g) plain flour

90g Roquefort cheese, crumbled

60g Gruyere cheese, chopped

3 egg yolks

7 egg whites

sliced pear and bitter salad leaves (such as frisee dressed

in olive oil and balsamic vinegar), to serve

1. make a roux

Butter six 160ml souffle dishes or dariole

moulds, then dust withtiazelnut meal,

tapping to shake off excess. Refrigerate

until needed. Gently heat the milk in a pan

over medium-low heat until just warm.

Set aside. For the roux, melt butter in

another pan over low heat. Gradually add

ftour, stirring constantly until it bubbles

and forms a paste-like consistency.

2. gradually add milk

Gradually add the warm milk to the

flour mixture, 1/4 cup (60ml) at a time,

stirring constantly until all the milk

is incorporated and the mixture is

a nice smooth texture.

 3. stir in cheese

Remove the pan from the heat, then stir in 

the Roquefort and gruyere until combined.

Preheat the oven to 180C. 

Spoon the flour mixture into a bowl and stir

in the egg yolks, then season with salt and

pepper.

 4. fold in eggwhites

In a separate large bowl, whisk the

eggwhites by hand or with electric

beaters until stiff peaks form. Use a

spatula or metal spoon to fold half the

eggwhite mixture into the cheese mixture

until well combined. This will help to

lighten the mixture. Gently fold in the

remaining eggwhite to combine, being

careful to keep as much air in the

mixture as possible - this gives

the souffle volume.

5. bake in water bath

Place moulds in a roasting pan, then fill

each 3/4 full with souffle mixture. Fill pan

with boiling water to come halfway up the

sides of the moulds. Place pan in the

oven and cook souffles for 10-12 minutes

until the tops are golden and firm to touch.

Remove moulds from pan, cool for 10

minutes, then turn out souffles onto

a baking paper-lined tray. Bake fora

further 7 minutes or until light golden.

Serve immediately with the salad.