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21:00 - 23:59

Soufflé is lekker and very fancy (but not too hard to make). Here’s how…

19 October 2016 4:55 PM
How to make a double baked blue cheese soufflé with walnut, endive and fig salad. Terribly fancy, sure, but you can do it!

A soufflé is a baked egg-based dish that originated in early 18th century France.

And we all know how fancy the French are!

By the way; the word “soufflé” is the past participle of the French verb “souffler” which means "to breathe" or "to puff”.

Here’s how to make a double baked blue cheese soufflé with walnut, endive and fig salad:


For the soufflé:

  • 1/4 Cup (60ml) breadcrumbs

  • 100g Butter, and extra for buttering the ramekins

  • 100g Plain flour

  • 2 2/5 Cup (600ml) milk

  • 2 Tbsp (30ml) grated Parmesan

  • 1 Tbsp (15ml) Dijon mustard

  • 4 Large eggs, separated

  • 200g Blue cheese, crumbled

For the salad:

  • 100g Walnuts

  • 100g Figs, quartered

  • 220g Endive, broken into leaves

  • 2 Tbsp (30ml) white balsamic vinegar

  • 2 Tsp (10ml) Dijon mustard

  • 1/3 Cup (80ml) olive oil

  • Salt and milled pepper


For the soufflés:

  • Preheat oven to 200C.

  • Butter ramekins and coat with breadcrumbs. Shake off any excess breadcrumbs.

  • Make a roux with the flour and butter and whisk in the milk, one third at a time. Whisk until the sauce is smooth and glossy and cook for 2 more minutes.

  • Remove from heat and whisk in egg yolks one at a time.

  • Crumble in blue cheese and mix until well combined.

  • Beat the egg whites until soft peaks form.

  • Fold a third of the egg whites into the sauce and then gently fold in the rest until the mixture is smooth and creamy.

  • Spoon mixture into ramekins and smooth the tops.

  • If it is very thick, then create a shallow indentation with your fingers around the edges of each ramekin.

  • Place the ramekins in the roasting dish and pour in enough boiling water to reach 1cm up the sides of the ramekins.

  • Bake for 20 minutes (you can serve at this stage if you like), rest for 5 minutes and remove from ramekins.

  • When cooled, refrigerate for about an hour.

  • Remove the soufflés from the ramekins and place on a baking sheet lined and greased with baking paper.

  • When you are ready to serve, add a splash of cream and bake for 8-10 minutes at 200C.

For the salad:

  • Toast walnuts in a dry pan.

  • Place dressing ingredients in a jar and shake to mix and emulsify.

  • Toss all salad ingredients together and drizzle with dressing.

(Serves 6)

19 October 2016 4:55 PM

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