We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Double Stilton Soufflés
Holiday 2014
Using mascarpone instead of a white sauce for these soufflés makes them really simple to make. Although you could serve them right out of the oven, puffed over the ridge of the soufflé dishes, I prefer to let them cool and then rebake them right before I need them. They rise again and it takes the worry out of timing. Serve topped with Walnut and Raisin Relish (recipe follows) as a savoury first course or in a larger size with a salad as a light main course.
Makes 4 large (4½-inch/11-cm) soufflés as a main course or 8 small (3½-inch/9-mm) soufflés as an appetizer
2 tbsp (30 mL) butter
2 tbsp (30 mL) finely grated Parmesan
½ cup (125 mL) mascarpone
4 egg yolks
5 oz (150 g) Stilton cheese, crumbled
Freshly ground pepper
5 egg whites
Pinch salt (optional)
1½ cups (375 mL) microgreens
1 Preheat oven to 425°F (220°C).
2 Butter eight ½-cup (125-mL) soufflé dishes. Line the bottoms with parchment paper. Sprinkle sides with Parmesan.
3 Place mascarpone in a large bowl. Beatin egg yolks one at a time using an electric mixer, until smooth. Crumble in 4 oz (125 g) Stilton and beat until incorporated. Mixture should still have lumps. Season with pepper.
4 Place egg whites in a separate bowl with a pinch of salt. Using clean beaters, beat until they hold stiff peaks, about 4 minutes.
5 Stir a large spoonful of egg whites into the Stilton mixture. Gently fold in the remainder.
6 Spoon mixture into soufflé dishes to ¼ inch (5 mm) from the top. Run the tip of a knife about ¼ inch (5 mm) from the edge to create a top hat effect. This allows the soufflés to rise and not stick to the edge. These can be refrigerated for up to 4 hours before baking.
7 Bake 12 minutes or until risen but slightly wobbly in the centre. Remove from oven and let cool for 10 minutes. Run a sharp knife along the inside of each dish and turn out onto a parchment-lined baking sheet. Cool then crumble remaining blue cheese over soufflés.
8 When needed, preheat oven to 425°F (220°C).
9 Return baking sheet to oven and bake for 6 to 8 minutes or until cheese has melted and edges are golden and soufflés have puffed again. Serve with a dollop of Walnut & Raisin Relish and top with microgreens, if desired.
Makes 4 large (4½-inch/11-cm) soufflés as a main course or 8 small (3½-inch/9-mm) soufflés as an appetizer
WALNUT & RAISIN RELISH
Make lots and give some away as a hostess gift! It goes with patés, cheeseboards and turkey.
¼ cup (60 mL) port
⅓ cup (80 mL) brown sugar
½ cup (125 mL) cider vinegar
½ cup (125 mL) chopped walnuts
½ cup (125 mL) dark raisins
1 Combine port, sugar and vinegar in a pot. Bring to boil and boil for 2 minutes.
2 Add walnuts and raisins and simmer on low, covered, for 5 minutes. Uncover and simmer for 5 more minutes or until relish is syrupy. Cool and serve a dollop with the soufflé.
Makes 1 cup (250 mL)
