Special Diet

  • 25 g (1 oz) butter, plus extra, melted, for greasing
  • 25 g (1 oz) rice flour
  • 225 ml (7½ fl oz) milk
  • 75 g (3 oz) blue cheese, crumbled
  • 75 g (3 oz) Parmesan cheese, grated
  • 1 teaspoon gluten-free English mustard
  • 1 tablespoon snipped chives
  • 1 tablespoon thyme leaves
  • 2 eggs, separated
  • 100 ml (3½ fl oz) double cream
  • salt and black pepper

Brush 4 small ramekins with melted butter to grease.

Heat the butter in a saucepan, add the flour and cook, stirring, for 1 minute. Gradually add the milk and cook, stirring all the time, until thickened and smooth. Remove from the heat and cool a little. Stir in the blue cheese, half the Parmesan, the mustard, herbs and egg yolks and season well.

Whisk the egg whites in a clean bowl until they form soft peaks, then gently fold into the cheese sauce. Spoon into the prepared ramekins, then place in a roasting tin. Pour boiling water into the tin to come halfway up the ramekins and then place in a preheated oven, 180°C (350°F), Gas Mark 4, for 15–20 minutes until firm. Cool completely.

Mix together the cream and the remaining Parmesan when ready to serve and spoon over the soufflés. Place in a preheated oven, 220°C (425°F), Gas Mark 7, for 10–15 minutes or until golden and risen. Serve with a watercress salad.

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