Twice Baked Roquefort Soufflé
6 servings
120 minutes
Twice-baked Roquefort soufflé is a true culinary masterpiece from Italian cuisine. Its delicate, airy structure enhanced by the aroma of piquant Roquefort creates a rich and intense flavor. The first baking helps the soufflé achieve its shape and texture, while the second gives it a golden crust and intensifies the cheesy aroma. This dish is perfect for exquisite dinners that can impress guests with its elegant taste. Serving with watercress salad and cream adds freshness and sophistication, turning each portion into harmonious delight. Such a soufflé is especially suitable as a warm appetizer for festive tables or haute cuisine dinners.
1
Preheat the oven to 180 degrees.
2
In a small saucepan, heat milk with bay leaf, nutmeg, black peppercorns, and a piece of onion (about 5 mm), then strain into a jug. Wash the pots and melt butter in it, add flour and quickly mix until a smooth paste forms. Stir and cook the paste for 3 minutes until it turns golden. While stirring the paste, gradually pour in the hot milk. Season with salt and pepper and cook for a couple of minutes until the sauce is smooth.
- Milk: 225 ml
- Bay leaf: 1 piece
- Ground nutmeg: to taste
- Black peppercorns: 6 pieces
- Onion: 60 g
- Butter: 40 g
- Wheat flour: 40 g
- Salt: to taste
- Freshly ground black pepper: to taste
3
Remove the sauce from the heat and let it cool slightly. Separate the yolks from the whites. Gradually mix in the yolks into the sauce. Then add 110 grams of crumbled Roquefort and stir until melted (don't worry if not all the cheese melts). Put water in a kettle to boil.
- Chicken egg (large): 4 pieces
- Roquefort cheese: 175 g
4
In a large bowl, beat the egg whites to stiff peaks. Gently fold them into the sauce one spoonful at a time, trying to maintain the airiness.
- Chicken egg (large): 4 pieces
5
Carefully distribute the mixture into 6 buttered ramekins with a diameter of 7.5 cm. Place them in a baking dish and fill with boiling water until it reaches halfway up the ramekins. Bake on the middle rack of the oven for 20 minutes. Remove and place on a rack to cool (don't worry if the soufflé sinks — it will rise during the second baking).
- Butter: 40 g
6
When the soufflé cools, carefully run a spatula along the inner edges of the mold and extract the soufflé. Immediately transfer it to a greased baking sheet (in this form, the soufflé can be stored in the refrigerator for a day, just cover it with film).
7
Preheat the oven to 180 degrees. Meanwhile, take the soufflé out of the fridge and let it sit at room temperature for a while.
8
Cut the remaining cheese into cubes and sprinkle over the soufflé. Bake in the oven for 30 minutes.
- Roquefort cheese: 175 g
9
2-3 minutes before serving, pour cream over the soufflé (about 1 tablespoon each) and return it to the oven for a while. Serve immediately on warm plates, garnished with watercress.
- Double cream 40% fat: 150 ml