Blue Cheese Souffle

1. 1

   Preheat the oven to 200*C (4oo*F).

2. 2

   Butter 4 cappuccino cups and coat with the breadcrumbs.

3. 3

   Freeze while you make the souffle.

4. 4

   Melt the butter in a saucepan and add the flour, stirring until you have a light coloured roux.

5. 5

   Gradually mix in the milk to make a thick sauce.

6. 6

   Temper the egg yolks with a little of the hot sauce, then stir the mixture into the sauce gradually.

7. 7

   Add the blue cheese and season to taste with salt and pepper.

8. 8

   Beat the egg whites until stiff peaks form.

9. 9

   Quickly fold the egg whites into the cheese mixture.

10. 10

    Divide between the 4 cups and bake for 15 minutes.

11. 11

    Serve with a simply dressed green salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.