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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)