16
Roquefort soufflé
José Bové, France
I NGRED I ENTS ( SERVES 6 )
150g Roquefort cheese
6 eggs
45g butter
90g flour
750ml milk
salt, pepper, nutmeg
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Preheat your oven to 200°C. Melt the butter
in a saucepan and add the flour. Stir for 1
minute then, while stirring continuously, add the
milk slowly and the mixture will start to thicken.
Season with salt, pepper and a pinch of nutmeg.
Remove from the heat and leave to cool a bit.
Separate all of the eggs. Beat the yolks and
then add them to the milk and flour mixture.
Crush the Roquefort cheese with a fork and add
it to the mixture. In a bowl, whip the whites with
a pinch of salt until they form stiff peaks. Gently
fold them into the mixture with a spatula.
Butter an ovenproof dish and pour in the mixture.
Cook in the oven for 40 minutes. Remove from
the oven and serve immediately!
1 HOUR
AVERAGE
LOW
VEGETARIAN
