Quick recipe finder Blue cheese soufflé
By Gino D’Acampo From Ready Steady Cook
Ingredients
- 4 free-range egg yolks
- 85g/3oz dolcelatte cheese, crumbled
- 2 free-range egg whites, whisked until stiff peaks form when the whisk is removed
- 2 tsp cornflour
- 15g/½oz butter
- 1 tsp vegetable oil
- freshly ground black pepper
Method
Preheat the oven to 200C/400F/Gas 6.
Mix the egg yolks with the blue cheese in a bowl.
Add the whisked egg whites and cornflour and gently fold into the mixture.
Heat the butter and the oil in a 20cm/6in ovenproof frying pan, until the butter is foaming. Pour the cheese and egg mixture into the pan and transfer to the oven to bake for 8-10 minutes, or until puffed up and cooked through.
Sprinkle with black pepper and serve immediately.
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