twice baked Roquefort souffle?

Question

a few years ago i made these mini souffles for christmas day - they were great not least because I could make them the day before and shove them in the oven just before I needed them anyone know such a recipe?

Answer 1

This is the recipe, I hope, from Delia Smith!

They can be done and dusted the day before you need them.

Twice-Baked Roquefort Souffles

Serves 6

175g Roquefort
225 ml milk
1/4 inch onion slice
1 bay leaf
grating of nutmeg
6 whole black peppercorns
40g butter
40g plain flour
4 large eggs, separated
150 ml double cream
salt and freshly milled black pepper

You will also need 6 ramekins.

Pre-heat oven to gas mark 4, 350 F, 180 C

Heat the milk, onion, bay leaf, nutmeg and peppercorns in a medium-sized saucepan till it reaches simmering point, then strain the milk into a jug, discarding the rest now. Rinse out the saucepan, then melt the butter in it. Add the flour and stir to a smooth, glossy paste, and cook this for 3 minutes, still stirring, until it turns a pale straw colour. Then gradually add the strained milk, whisking all the time, until the sauce is thick and cleanly leaves the sides of the pan. Season lightly and cook the sauce on the gentlest heat possible for 2 minutes, stirring now and then.

Remove pan from the heat and let it cool slightly, then beat in the egg yolks one at a time. Now crumble 110g of the cheese into the mixture and stir until most of it has melted - don't worry if some cheese is still visible. Put a kettle on to boil and, in a very clean large bowl, whisk the egg whites to the soft-peak stage, then fold a spoonful of egg white into the cheese sauce to loosen it. Now fold the sauce into the egg white using a large metal spoon and a cutting and folding motion.

Divide the mixture equally between the ramekins. Put them in the baking tin, place it on the centre shelf of the oven, then pour about 1/2 inch of boiling water into the tin. Bake the souffles for 20 minutes, then transfer them to a cooling rack (using a fish slice) so they don't continue cooking. Don't worry if they sink a little as they cool, because they will rise up again in the second cooking.

When they are almost cold, run a small palette knife around the edge of each ramekin and carefully turn the souffles out on the palm of your hand, then place them the right way up on a lightly greased, shallow baking tray. They can now be stored in the fridge for up to 24 hours, lightly covered with clingfilm.

When you are ready to re-heat the souffles, pre-heat the oven to gas mark 4, 350 F, 180 C, and remove the souffles from the fridge so they can return to room temperature. Dice the remaining Roquefort into 1/4 inch pieces and sprinkle it on top of the souffles, then place them in the oven, on the shelf above centre, for 30 minutes.

Then, 2 or 3 minutes before serving, spoon a tablespoon of crem over each souffle and return them to the oven while you seat your guests.

Serve the souffles immediately on warm plates and garnish each with a sprig of watercress.

Answer 2

This Site Might Help You.

RE:
twice baked Roquefort souffle?
a few years ago i made these mini souffles for christmas day - they were great not least because I could make them the day before and shove them in the oven just before I needed them anyone know such a recipe?

Answer 3

Mine is for Guyere cheese but, I'm sure you can use roquefort.

3 Tablespoons unsalted butter, cubed + extra for greasing the molds
1/4 cup unbleached, all-purpose flour
1 cup whole milk, at room temperature
1 cup finely grated Gruyère cheese
1/4 teaspoon freshly grated nutmeg
3 eggs, separated
.
For the sauce:
1-1/2 cups cream
1/2 cup finely grated parmesan cheese

Preheat the oven to 350°F. Grease 4 1-cup ramekins or other molds with butter. Grease a baking dish.
In a saucepan, melt the butter over low heat. Add the flour and cook, stirring constantly, for 1 minute.
Slowly add the milk, stirring constantly, until the mixture is almost boiling and beginning to thicken. Cook for 2-3 minutes or until thickened.
Stir in the Gruyère and nutmeg. Remove from heat and set aside to cool slightly, then whisk in the egg yolks.
In a clean bowl, beat the egg whites to stiff peaks, then using a metal spoon, fold them into the cheese mixture.
Spoon the mixture into the prepared molds and smooth the tops. Place them in a (ungreased) baking dish and pour hot water into the baking dish to come two-thirds of the way up the sides.
Place in the oven and bake for 20 minutes or until firm.
Remove from the oven and allow to stand for 4 minutes. Turn the soufflés out onto the greased baking dish.
To make the sauce:
Place the cream and the parmesan in a small saucepan over med-low heat. Simmer rapidly, stirring occasionally for 8 minutes or until the sauce has been reduced by a third.
Just before serving, increase oven temperature to 425°. Place the soufflés back into the oven and bake for 8-10 minutes or until they are a light golden color.
To serve:
Divide the souffles among 4 small, warmed plates and pour the sauce over each.

Answer 4

Carrots