Events and Celebrations

Blue Cheese Soufflé with Apple and Rocket

cook 30 mins
  • 75 g (3 oz) crustless sourdough bread, cut into chunks
  • 250 ml (8 fl oz) milk
  • 150 g (5 oz) blue cheese
  • 50 g (2 oz) butter, softened, plus extra for greasing
  • 4 eggs, separated
  • 1 tablespoon white wine vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon walnut oil
  • 1 red apple, cored and thinly sliced
  • handful of rocket leaves
  • salt and pepper
  • Put the bread in a bowl and pour over the milk. Leave for 5 minutes, then squeeze any excess milk from the bread. Transfer the bread to a food processor with the cheese, butter and egg yolks and process until smooth. Season to taste. Whisk the egg whites until stiff peaks form. Stir a large spoonful into the cheese mixture, then carefully fold in the remainder, half at a time.
  • Spoon the mixture into 6 well-buttered ramekins, each holding 150 ml (1/4 pint), and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 10–15 minutes until puffed and golden.
  • Meanwhile, whisk together the white wine vinegar, olive oil and walnut oil and season to taste. Toss together with the apple and rocket leaves and serve alongside the soufflés.
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