Souffles can be notoriously tricky, but Joan Bishop shares a recipe that won't let you down.
These light and lovely souffles are quite magical, emerging spectacularly from their second baking puffed and golden, and they will remain puffed and golden. They are extremely well behaved and simply will not collapse.
Souffles have a reputation for being difficult to make, temperamental and needing to be served the moment they are ready.
The beauty of these twice-baked souffles is that they are prepared and baked in advance, turned out and chilled before being baked for the second time.
Blue vein cheese, with its strong tangy taste and pungent aroma, mellows to a mildly piquant creaminess when incorporated into the souffle and the sweet, buttery pear complements it perfectly.
This is the simplest of lunches or brunches, a delicious and delicate souffle. Serve with a salad, warm crusty bread and a glass of wine.
Basically a cheese sauce with the addition of sauted pears and stiffly beaten egg whites folded through, this is not difficult at all.
Air bubbles in the beaten egg white expand when the souffle is put in a hot oven. This is what makes the souffle rise. To get the greatest volume from the egg white, make sure the bowl and the beater are scrupulously clean and dry.
Any trace of grease or speck of yolk will prevent the whites from achieving a good volume.
Photo: Christine O'Connor
Twice-baked pear and blue cheese souffles
Serves 4-5 for lunch
Ingredients
melted butter for greasing containers
15g butter (1Tbsp)
1 medium (200g) ripe but firm pear, peeled, cored and finely chopped
60g butter
60g standard flour
300ml standard (blue top) milk, hot
90g blue vein cheese, chopped (I use Bouton d'or)
4 large eggs, size 7, separated
Topping
¼ cup Greek-style yoghurt
20g Parmesan cheese, grated
Method
Preheat the oven to 180degC
Brush 9 x 150ml ramekins or 8 x 175ml ramekins with melted butter and chill. The souffles turn out more easily if butter is used instead of oil.
Melt 15g butter in a medium saucepan and cook the chopped pears over a medium heat for 5-6 minutes until soft and almost translucent.
Drain well through a sieve. Set aside.
Melt 60g of butter in the same saucepan (no need to wash).
Add the flour and cook, stirring over low heat for about a minute. Gradually stir in the hot milk and cook until smooth and thick, stirring constantly.
Remove from the heat and stir in the blue cheese and continue stirring until melted.
Cool a little then add the egg yolks one at a time, beating vigorously with a wooden spoon after each addition.
Add the pears and stir to combine. Cool to room temperature.
Using an electric mixer, beat egg whites until stiff but not dry.
Gently fold whites into the cheese sauce in three lots using a metal spoon. Don't worry if there are a few streaks of egg white.
Spoon the mixture into the prepared ramekins almost to the top, place in a large roasting dish and pour boiling water from a kettle into the dish to a depth of 1cm.
Place the roasting dish in the middle of the preheated oven and bake for 20-25 minutes until the souffles are golden, set and feel springy in the centre.
Do not undercook them because they are going to be turned out before being cooked again.
Remove from the roasting dish and leave to cool for about 30 minutes (souffles will deflate).
Line a baking tray with non-stick baking paper. Run a knife between the edge of each souffle and the container and turn the souffle out on to the palm of your hand.
Don't worry if they do not turn out perfectly, you can patch them up quite easily. Place the souffles right way up on the baking tray.
Cover with cling film and chill in the fridge for up to 24 hours.
To serve
Remove souffles from the fridge about an hour before serving to bring to room temperature. Pre-heat the oven to 190degC.
Swirl a teaspoonful of yoghurt on the top of each souffle and sprinkle with the grated Parmesan cheese.
Bake in the preheated oven for 12-14 minutes until well risen, fluffy and golden brown. Serve hot or warm with a salad.
These are also delicious cold. I cut each one into quarters and serve as a nibble.
