Recipe For Blue Brie Savoury Soufflé

My own recipe for a savoury Soufflé was one I made up and it worked the first time I made it. Then I went on a cooking course at Trinity Lodge and I was given the following recipe for Blue Brie Savoury Soufflé from Delia Smith which I adapted.

Blue Brie Savoury Soufflé
Blue Brie Savoury Soufflé

Once Baked and Twice Baked Savoury Soufflé
  • 250mls milk
  • 1 small onion cut in half
  • 2 bay leaves
  • a grating of fresh nutmeg
  • A few whole black peppercorns
  • salt and pepper to season
  • 125g butter
  • 60mls self raising flour
  • 2 eggs separated
  • 15mls chopped chives
  • 120g blue brie cheese crumbled into pieces
  1. begin by placing the milk, onion, bay leaf, peppercorns, salt and a good grating of nutmeg into a saucepan
  2. once simmering remove from the heat and strain, discarding the onion, bay leaf and peppercorns
  3. in the same saucepan melt the butter
  4. stir in the flour and cook gently for about one minute, stirring all the time, to make a smooth glossy paste
  5. add the hot milk, a little at a time, stirring well after each addition
  6. when the milk is all incorporated, turn setting to lowest heat possible and allow sauce to cook for about 2 minutes
  7. remove sauce from heat and transfer to a large mixing bowl
  8. add the egg yolks one at a time and then the chives
  9. adjust seasoning
  10. finally fold in ¾ of the cheese
  11. in another bowl beat egg whites to soft peak stage
  12. fold into the cheese and egg mixture carefully so as not to lose the air
  13. divide the mixture between the buttered ramekins and place in the roasting pan
  14. pour boiling water into the pan until about halfway up
  15. place the roasting pan onto a high shelf in the oven and bake the Soufflés at 180? Celsius for 20 minutes or until they are set and feel springy in the centre
  16. it is important not to under cook them at this stage as they have to be turned out
  17. remove from the roasting pan straight away then cool and refrigerate until needed - they can also be frozen at this stage
to serve:
  1. preheat oven to 180? Celsius and place Soufflés with remaining cheese onto baking tray
  2. bake for about 20 minutes until puffy, well risen and golden brown
  3. serve straight away with a rocket salad
My Notes
what you will need:
ramekins well buttered
bread crumbs for coating the ramekins
a roasting pan
baking sheet

Click on the links for conversions and notes.

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