½ Onion studded with 4 cloves
1 Bay leaf
50g Self raising flour
50g Unsalted butter
4 Eggs separated
150g Isle of Wight blue cheese
70g Grated Parmesan
Mixed winter salad leaves and sliced pear to serve
Makes 10 portions
Tip: As with all the cheese we serve, we recommend leaving the cheese out before serving so that it’s not too cold – the flavour and texture really do reach new heights by doing this.
Another interesting item about the cheese is to do with the age. Try allowing the cheese to mature slightly if you can be patient enough, some people prefer the cheese nice and young whilst others go for the more pronounced flavours that develop.
1. Pre heat the oven to 190˚c as well as greasing 10 individual metal pudding basin’s. Dust each mould with plain flour and tap out any excess flour. Have ready a deep roasting tray which will fit all 10 of the basin’s.
2. Heat the milk with the onion and bay leaf until scalding, allow to infuse of the heat for 30 minutes.
3. Melt the butter gently in a heavy bottomed pan, add the flour mixing well. Cook the roux out over a medium heat but do not colour – this should take less than a minute.
Off the heat, slowly add the strained milk whilst whisking. Once mixed, return to the heat and bring back to the boil whilst stirring, add the cheese and stir until completely smooth. Allow to cool slightly.
4. Add the egg yolks to the cheese mixture and mix well seasoning to taste.
Whisk the egg whites with a pinch of salt until soft peak stage, fold a third through the cheese mixture mixing well, then very carefully fold in the remaining egg white.
5. Spoon into the greased and floured moulds filling to two thirds full, tap lightly to remove any air pockets. Transfer the moulds to the roasting tray and then carefully pour in very hot water to come half way up the moulds. Bake for 14 – 18 minutes or until lightly coloured.
6. Remove from the tray and place on a cooling rack before transferring to the fridge to cool completely.
7. To serve, run a knife around the outside of the moulds before turning out the soufflé. Place on a buttered tray and top with a tablespoon of double cream and a little crumbled IOW blue cheese.
8. Bake at 190 ˚c for 12 – 14 minutes or until well risen and golden brown, remove from the oven and using a wide palate knife transfer to a serving plate with the salad leaves.