Saturday, 13 June 2009

Something Special for the Weekend

If you are looking for something a bit special to serve to dinner guests or if you are having a celebration meal with the family, you will love this souffle. It can be cooked in advance and reheated. The spiced pears can also be made in advance and refrigerated.

Roquefort Cheese souffle with Spiced Poached Pears

For the souffle

50g butter
50g plain flour
150ml milk
100g Roquefort cheese, crumbed
2 egg yolks
Salt and pepper
5 egg whites
A few drops of lemon juice
60g Brioche crumbs, mixed with 40g ground walnuts
Butter for greasing

Butter 4 ramekins with soft butter and freeze, repeat this step to ensure a good coating.

Preheat the oven to 180C/350F/ gas 4

Melt the butter in a saucepan and add the flour, stirring constantly until the mixture becomes a light coloured roux.

Gradually add the milk to make a thick Bechamel.

Add the cheese.

Put the mixture into a large metal bowl, fold in the egg yolks and season with salt and pepper.

In another bowl, whisk the egg whites to soft peaks and add the lemon juice.

Carefully fold the egg whites into the souffle mixture.

Coat each ramekin with the Brioche crumb and walnut mixture.

Add the souffle mixture to the ramekins and tap on a work surface to expel any bubbles.

Smooth over the top with a spatula.

Place the souffles in an oven tray filled with boiling water and bake for 15-20 minutes.

When risen and firm, remove from the oven.

Serve with Rocket salad dressed with a walnut oil vinaigrette and spiced poached pears. Sprinkle with chopped toasted walnuts.

Poached Spiced Pears

250g caster sugar
550ml water
1 Cinnamon stick
1 strip lemon zest
1 strip orange zest
300ml red wine
4 pears

Male a light syrup by combining the sugar and water in a saucepan, bring to the boil and simmer for 15 minutes.

Add the Cinnamon, lemon and orange zest and the wine.

Peel the pears and cut them in half. Carefully scoop out the cores.

Place the pears in the poaching liquid and cover with parchment paper, cut to size.

Simmer until soft. Then leave to cool and infuse in the liquid.

Remove from the fridge 15 minutes before use.

Serve, sliced, with the souffle.


Any leftover poached pears can be eaten within 2 days as a dessert.

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