Recipe For Blue Brie Savoury Soufflé

• begin by placing the milk, onion, bay leaf, peppercorns, salt and a good grating of nutmeg into a saucepan
• once simmering remove from the heat and strain, discarding the onion, bay leaf and peppercorns
• in the same saucepan melt the butter
• stir in the flour and cook gently for about one minute, stirring all the time, to make a smooth glossy paste
• add the hot milk, a little at a time, stirring well after each addition
• when the milk is all incorporated, turn setting to lowest heat possible and allow sauce to cook for about 2 minutes
• remove sauce from heat and transfer to a large mixing bowl
• add the egg yolks one at a time and then the chives
• adjust seasoning
• finally fold in 3/4 of the cheese
• in another bowl beat egg whites to soft peak stage
• fold into the cheese and egg mixture carefully so as not to lose the air
• divide the mixture between the buttered ramekins and place in the roasting pan
• pour boiling water into the pan until about halfway up
• 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
• it is important not to under cook them at this stage as they have to be turned out
• remove from the roasting pan straight away then cool and refrigerate until needed - they can also be frozen at this stage

to serve:

• preheat oven to 180? Celsius and place Soufflés with remaining cheese onto baking tray
• bake for about 20 minutes until puffy, well risen and golden brown
• serve straight away with a rocket salad