CHEESE THERAPY PRESENTS ARTISANS BEND

Milawa Blue Cheese Souffle by Chef Jason Roberts

Milawa Blue cheese and caramelised onion Souffle

6 portions x 250  ml moulds

Grease 5 x 1 cup moulds with soft butter then dust with flour  to prevent the soufflés sticking to the moulds.
Oven preheated to 210 º C
60g butter
1 cup onion finely diced 
55g plain flour - sifted
300ml milk
1/3 teaspoon salt 
Freshly ground black pepper
4 egg yolks, lightly beaten
5 egg whites
1/4 teaspoon salt
110g Milawa Blue, broken in small pieces
about the size of a hazelnut in the shell
15 g pecorino peppato, finely grated
300mls thickened cream  
Melt butter over low heat with onions, cook for 15-20 minutes over low heat till caramelised.
Add the flour and combine well with a wooden spoon, cooking over very low heat for 3 minutes.Gradually work in the milk thoroughly then bring to the boil beating constantly until the sauce has thickened. Continue cooking for a further 2-3 minutes Remove from the heat to cool before beating in the yolks.Have the moulds ready. Beat the whites until broken up then add the salt and beat to stiff but not dry peaks. Fold the whites into the sauce a 1/3 at a time Beat the last 1/3 of the whites a touch more until stiff again the scatter the cheese over .Pour in the sauce and fold the two mixtures together using a large metal spoon.Fill the moulds to 1cm from the top then tap each one on the bench to release any air pockets.Bake in a bain-marie for 10 minutes the reduce temperature to 190º C for 15 minutes.Remove from the oven and allow to cool in the bain-marie. Before inverting onto a service pan or plate
ServicePreheat oven 175º CPour cream and grate pecorino over and around each soufflé and bake for 10 – 15 minutes. Serve immediately.


@chefjasonroberts
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