Twice baked Cashel Blue soufflé

Serves: 8
Course: Starter
Cooking Time: 0 hr 50 mins

Ingredients

  • 100g very fine dry breadcrumbs
  • 50g melted butter to line the moulds
  • 30g butter
  • 30g flour
  • 240 mls milk
  • 4 egg yolks
  • 300g Cashel Blue cheese, crumbled
  • 6 egg whites
  •  

1 Preheat an oven to 190 Celsius, or equivalent.

2 Dry the breadcrumbs by spreading them on a tray in a low oven for 15 minutes.

3 Line the soufflé moulds with butter and dry bread crumbs. Set aside.

4 Melt butter in a small pot, add flour. Cook gently for three minutes to make a roux.

5 Heat the milk and then add it to the roux gradually, a little at a time, to make béchamel sauce. Remove from the heat. Stir in the egg yolks and the blue cheese.

6 Whisk the egg whites until firm

7 With a spatula, gently fold one third of the egg whites into the cheese mix to introduce it, followed by the remainder.

8 Spoon the mixture into the ramekins until two thirds full and place ramekins in a roasting tray.

9 Pour the boiling water around the ramekins so it reaches half-way up the sides, then place them in the oven for 16 minutes.

10 Remove the ramekins from the tray.

11 While they are still warm, run a knife around the edge of the ramekins and turn the soufflés out onto a buttered tray.

12 These are now ready to be reheated just before serving. To reheat, set the oven to 180 Celsius, or equivalent, and cook for 10 minutes.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford