Milawa Blue cheese and caramelised onion Souffle
6 portions x 250 ml mouldsGrease 5 x 1 cup moulds with soft butter then dust with flour to prevent the soufflés sticking to the moulds.
about the size of a hazelnut in the shell
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.