Twice Baked Roquefort Soufflé
6 servings
30 minutes
Twice-baked Roquefort cheese soufflé is a true embodiment of French gastronomic sophistication. Delicate, airy, with a deep aroma of noble cheese, it impresses with the balance of richness and lightness. The dish's origins trace back to the traditions of classic French cuisine, where the soufflé technique is elevated to an art form. The initial baking gives structure, while the second elevates its flavor to a new level. Subtle spices, creamy notes, and a caramelized crust make this dish ideal for special occasions. Its presentation with fresh cress adds freshness and brightness, while the sour cream finishing touch emphasizes textural harmony. This dish pairs perfectly with white wine and complements an exquisite dinner in the finest traditions of French cuisine.
1
In a medium saucepan, heat the milk, add onion, bay leaf, nutmeg, and peppercorns. Strain the mixture to remove the spices. Rinse the saucepan and melt butter in it, add flour and mix until a smooth paste forms. Keep on heat, stirring, for 3 minutes. Gradually add the strained milk and stir until the sauce thickens.
- Milk: 230 ml
- Onion: 0.3 head
- Bay leaf: 1 piece
- Nutmeg: to taste
- Black peppercorns: 6 pieces
- Butter: 40 g
- Wheat flour: 40 g
2
Season with pepper and salt. Cook on low heat for 2-3 minutes. Remove from heat, let cool slightly, and add egg yolks one by one. Mix in 110 g of cheese and stir until melted.
- Ground black pepper: to taste
- Salt: to taste
- Roquefort cheese: 175 g
- Chicken egg: 4 pieces
3
Put the kettle on the fire. In a large bowl, beat the egg whites until thick foam. Gently fold a spoonful of the egg white mixture into the cheese sauce. Gradually transfer the sauce into the egg whites.
4
Divide the mixture evenly into 6 pots and place them in a heatproof dish. Fill the dish with boiling water up to 1 cm and place it in the oven. Bake for 20 minutes. Let cool. When the soufflé is completely cool, remove it from the pots and place it on a greased shallow tray, loosely covered with plastic wrap.
5
Preheat the oven to 180 degrees before baking again. Cut the remaining cheese into 5 mm pieces and sprinkle over the soufflé. Place the baking tray in the oven on the level above the middle and leave for 30 minutes. 2-3 minutes before the end of baking, place a tablespoon of sour cream on each soufflé and put it back in the oven.
- Roquefort cheese: 175 g
- Cream 30%: 150 ml
6
Steal watercress before serving on the table.
- Ground black pepper: to taste